Bring a large pot of salted water to a rolling boil. Add 8 oz of short pasta and cook until al dente, usually about 8-10 minutes. Drain and toss with olive oil to prevent sticking. Set aside to cool completely.

Finely dice 1/2 red onion, mince 1 seeded jalapeño, and chop 1/2 cup of cilantro. Zest and juice 1 lime. Set aside in a mixing bowl.

Heat a large skillet over medium-high heat. Add 4.5 cups of fresh corn to char for approximately 3-6 minutes. Remove from heat and let cool slightly.

In a medium 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, and 1/4 tsp ground cumin. Whisk until smooth.

In a large mixing bowl, combine cooled pasta, charred corn, diced onion, minced jalapeño, chopped cilantro, and 1/2 cup crumbled cotija cheese. Pour the dressing over the mixture, gently tossing until evenly coated.

Let the salad sit for 10-15 minutes at room temperature before serving, allowing flavors to meld beautifully.

Serve cold or at room temperature as a side dish.