• Preheat oven to 450 and place one rack in upper quarter of oven but not on very top rungs. Place foil lined sheet pan or cast iron skillet in oven to heat up while oven preheats. Either type of pan can be used for either cooking method shown below. Cast iron will always char the corn more easily.
• Bring the sour cream, feta and optional Mexican cheeses to room temperature (crumble the feta and grate the optional Mexican cheese) if you want to serve this hot/warm.
• Bring salted pasta water to boil. Boil pasta till al dente when water comes to boil. Drain and leave aside. the closer to the end of your recipe prep you do this, the hotter the pasta will be after you toss it with warm veggies and room temperature cheese.
• Prep veggies while the above happens.

Prep option #1 (more heavily charred corn) 20-25 min cook time

• Shuck fresh corn and cut kernels off the cob. Sprinkle with about 1/2 tsp ea of smoked paprika and chili powder, and a pinch of the salt. Toss to coat, with a tsp or so of the olive oil.
• Once oven is preheated, pour seasoned fresh corn kernels into the hot pan, use oven mitt to be sure kernels are distributed well and close oven to roast for about 10 minutes. Switch oven to broil and broil for about 5 min for charred corn- see photo in post for ref.
• Slice the zucchini and summer squash into thin slices, whatever shape you prefer (lengthwise or in circles) (see notes for extra option to include kohlrabi). I use a mandolin for very thin slices. Keeping the slices thin allows them to cook quickly, so take your time to achieve this.
• While the corn is roasting, mix the spinach, zucchini, summer squash, garlic, chopped fresh herbs (reserve a few for garnish) rest of spices, salt, and oil (and opt. kohlrabi) all in a bowl.
• Keeping the oven on broil, once corn is sufficiently charred, add tossed seasoned veggies on top of corn and broil for about 5-10 minutes, using tongs to toss vegetables a couple times, but ok if corn remains mostly on the bottom as it has cooked. You will achieve wilted and delicious veggies, but they will not be charred (there's just too much water in them to do that, and not burn the spinach).

Prep option #2 (corn less charred) 15-20 min cook time

• Shuck corn, cut kernels from cob. Slice vegetables as noted above.
• Mix the corn, spinach, zucchini, summer squash, garlic, chopped fresh herbs (reserve a few for garnish), spices, salt, and oil (and opt. kohlrabi) all in a bowl.
• Place the vegetable mix on a foil lined sheet pan or cast iron, your choice, and place in top quarter of oven that has been preheated to 450. Roast for 10 minutes, tossing once halfway- see notes.
• Turn oven to broil and broil for about 5 minutes, tossing once halfway. As shown in the finished dish, the vegetables will be nicely wilted with a bit of broil char marks here and there, but overall, the vegetables are still quite fresh and not overcooked.

Finish and serve

• With all components ready, toss cooked pasta, roasted vegetables, sour cream, feta and optional grated cheese. Taste and adjust seasonings, adding smoked paprika, chili powder, cayenne and salt to taste. Garnish servings with more cheese, fresh herbs, smoked paprika, and fresh squeezed lime juice for the perfect Mexican street corn look.