optional garnishes: chopped cilantro and minced jalapeños
Warm olive oil in a small skillet set over medium heat; add the onions and cook until softened, about 4 minutes. Add the corn, and cook until the corn has softened slightly, 2 to 3 minutes; allow mixture to cool.
In a large bowl, mix contents of dips packet with sour cream, then add the onion mixture, pasta, and ½ cup cheddar cheese. Refrigerate at least 1 hour or until ready to serve.
Top with remaining cheese and, if desired, cilantro and jalapeños, before serving.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.