Bring a large pot of salted water to a rapid boil. Add 8 oz of pasta and cook until al dente, about 7-9 minutes. Drain and rinse under cold water. Toss with olive oil to prevent sticking, set aside to cool slightly.

Finely dice 1/2 of a red onion and seed and mince 1 jalapeño. Chop 1/2 cup of fresh cilantro, zest and juice 1 lime.

Heat a skillet over medium-high heat and sauté 4.5 cups of corn for 3-6 minutes until charred and fragrant. Remove and let cool.

In a bowl, combine 3/4 cup Greek yogurt, 2 tbsp mayonnaise, lime zest, lime juice, 3/4 tsp chili powder, 3/4 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth.

In a large bowl, combine the cooled pasta, charred corn, diced onion, minced jalapeño, chopped cilantro, and 1/2 cup crumbled cotija. Pour dressing over and toss gently.

Let the salad sit for 10-15 minutes at room temperature to meld flavors, or serve immediately.