1-2 tablespoons olive oil
2 ears of corn, husks removed
1 pound of macaroni noodles: cooked, drained and rinsed
1/2 cup red onion, finely chopped
6 Roma tomatoes; seeded and chopped
1/2 cup sliced black olives, drained
1 (15-ounce) can black beans, drained and rinsed

Dressing:
1 cup salsa
1 cup sour cream
1 clove garlic, minced
1/4 cup mayonnaise
1/2 teaspoon ground cumin
2 tablespoons chopped cilantro or chives
3-4 tablespoons fresh lime juice (about 2 small limes)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400 F. Cover a rimmed baking sheet with aluminum foil. Coat with olive oil. Roll the ears of corn in the olive oil to coat and place on the baking sheet. Roast for 15-20 minutes, flipping halfway through. Cool and cut the corn kernels off of the cobs and transfer to a large bowl. Then add the cooked noodles, red onion, tomatoes, black olives and black beans. Gently combine all ingredients. To make dressing, in a small bowl, combine all ingredients until blended.  Pour the dressing over the salad and gently mix to combine and coat. Cover and chill at least one hour. Refrigerate leftovers up to 2 days.