Warm Pasta and Roasted Corn Salad

1 LB cooked pasta
6 ears of corn, off the cob
1 red and 1 green bell pepper
1 fresh jalapeno
1 red onion
Yellow and red cherry tomatoes

Roast the corn on a sheet pan, with 1 tablespoon of olive oil
and salt and pepper.
On another sheet pan roast the cherry tomatoes,with olive oil
and salt and pepper,for about 10 min.
Dice the bell peppers and the red onion.

Assemble Salad:
Toss the cooked pasta,corn and cherry tomatoes.Then add the bell
peppers and the chopped red onion and chopped cilantro.

Wisk together 1/4 cup of olive oil with about 4Tbl of lime juice,
1Tbl honey and a pinch of cumin.
Season with salt and pepper.
Combine the dressing with the vegetables and pasta.
Serve at room temperature