Begin by dicing the bell pepper and finely slicing the green onions. Next, chop the fresh cilantro, and mince the garlic and jalapeño. Set everything aside in bowls.

Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package instructions until al dente, usually about 8–10 minutes. Once cooked, drain the orzo and drizzle with olive oil.

In a large skillet, heat 1 tablespoon of olive oil and add the corn. Sauté undisturbed for about 2–3 minutes to achieve a golden char. Stir occasionally until lightly charred, about 8–10 minutes total.

In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice, smoked paprika, cumin, chili powder, salt, and black pepper until smooth and creamy.

In a large mixing bowl, combine the charred corn, diced bell pepper, minced garlic, sliced green onions, and chopped cilantro. Gently fold in the cooked orzo.

Pour the creamy lime dressing over the mixed ingredients and toss carefully to coat everything evenly. Fold in crumbled cotija cheese.

Taste and adjust seasonings as necessary. Serve warm or chilled, with an optional chill in the fridge for 30 minutes for best flavor.