Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. While the pasta cooks, dice the red onion into 1/4-inch pieces, seed and mince the jalapeno, chop the cilantro, and zest and juice the lime into separate containers. Drain the cooked pasta and toss lightly with a small drizzle of olive oil to prevent sticking, then set aside to cool slightly.

Heat a large skillet or cast-iron pan over medium-high heat. Add the corn and let it sit undisturbed for 3-4 minutes to develop charred spots, then stir and continue cooking for another 1-2 minutes until about half the kernels have light char marks. This creates that authentic street-corn smokiness without needing an oven. Transfer to a plate and let cool slightly.

In a medium bowl, whisk together the Greek yogurt, mayonnaise, lime zest, and lime juice until smooth and well combined. Add the chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper, whisking until the spices are fully incorporated and the dressing has a vibrant color. I like to taste the dressing at this point and adjust the lime juice or salt if needed—the yogurt can vary in tang depending on the brand, so this step ensures perfect balance.

In a large bowl, combine the cooled pasta from Step 1, charred corn from Step 2, red onion, jalapeno, cilantro, and crumbled cotija cheese. Pour the dressing from Step 3 over the mixture and toss gently but thoroughly, making sure every component is coated evenly. I prefer to let the salad sit for 10-15 minutes before serving so the flavors meld together, but it's delicious served immediately if you're short on time.