Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add 8 oz of your preferred pasta and cook until al dente, usually about 8-10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process. Set the cooled pasta aside in a large mixing bowl.

While the pasta cools, finely dice 1/2 red onion and seed plus mince 1 jalapeno. Next, chop 1/2 cup of cilantro and zest as well as juice 1 lime.

In a large skillet over medium-high heat, add 4.5 cups of corn. Cook for about 5-6 minutes, stirring occasionally, until the corn is nicely charred and lightly blackened. Remove the skillet from the heat and let the corn cool slightly.

In a mixing bowl, combine 3/4 cup of Greek yogurt, 2 tbsp of mayonnaise, the juice and zest of the lime, and a blend of spices: 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 everything together until smooth and creamy.

Add the cooled pasta, charred corn, red onion, minced jalapeno, chopped cilantro, and 1/2 cup of crumbled cotija cheese into the large bowl with the pasta. Gently fold to combine.

Pour the creamy dressing over the pasta mixture and gently toss to coat all the ingredients thoroughly.

Allow the salad to sit for about 10–15 minutes at room temperature to let the flavors meld together.