Boil a large pot of salted water over high heat. Cook the pasta until al dente, about 8–10 minutes. Drain and toss with olive oil.

In a skillet over medium-high heat, char the corn for about 5–6 minutes until nicely browned. Let it cool slightly.

In a bowl, combine Greek yogurt, mayonnaise, lime zest and juice, chili powder, smoked paprika, garlic powder, ground cumin, salt, and black pepper. Whisk until smooth.

In a serving bowl, combine cooled pasta, charred corn, red onion, jalapeno, cilantro, and Cotija cheese. Pour the dressing and toss gently.

Let the salad sit for 10–15 minutes at room temperature before serving.