Fajita Pasta Salad

For Lime Vinaigrette, in a small bowl whisk together lime juice, Dijon mustard, maple syrup, fajita seasoning, and 3 tablespoons water. Set aside. 2. Cook penne according to package directions; drain. Rinse under cold water; drain well. Transfer to a large bowl. 3. Grill the next four ingredients (through onion), covered, over medium 8 to 10 minutes or until corn is tender and browned in places, turning occasionally. Cool vegetables 15 minutes or until cool enough to handle. Cut corn off cobs in planks. Remove stems and seeds from bell peppers and poblano chiles, peeling poblanos if desired. Cut peppers and chiles into strips. Quarter onion slices. 4. Meanwhile, add beans, tomatoes, and cilantro to bowl with penne. Add grilled vegetables and Lime Vinaigrette. Toss to combine. Cover and chill 2 to 24 hours. When ready to serve, let stand at room temperature 30 minutes. Top salad with avocado and pepitas. Serve with lime wedges.