Pizzoccheri and Crab Salad

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3/4 pound pizzoccheri noodles (buckwheat) or Japanese buckwheat soba noodles

1/2 cup mayonnaise, regular or low fat

1/4 cup fresh lime juice

1/2 cup (packed) parsley leaves, chopped

1/4 cup snipped fresh chives

Salt and cayenne pepper to taste

4 plum tomatoes chopped (seeds and all)

8 to 12 ounces (net) lump crabmeat picked over or cooked shrimp, cut into 1/2-inch chunks

6 ears fresh corn, steamed, kernels removed

Lime wedges

More chives for garnish if you wish