Begin by bringing a large pot of salted water to a rolling boil. Add the pasta, cooking it until al dente, usually about 8-10 minutes, then drain and rinse with cold water.

While the pasta cooks, finely dice the red onion and mince the jalapeño, removing seeds for a milder flavor. Chop cilantro, zest and juice the lime.

Heat a skillet over medium-high heat and sauté the corn for about 3-6 minutes until charred and golden-brown. Remove and allow to cool slightly.

In a mixing bowl, whisk together Greek yogurt, mayonnaise, lime zest, lime juice, and spices until smooth and creamy.

In a large mixing bowl, combine the cooled pasta, charred corn, diced red onion, minced jalapeño, chopped cilantro, and cotija cheese. Drizzle the dressing over and gently toss until well-coated.

Cover the bowl and chill the salad in the refrigerator for about 10-15 minutes to meld flavors. Serve chilled.