Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil to prevent sticking.

In a large skillet over medium-high heat, add the corn. Allow it to char undisturbed for 3-4 minutes, then stir for another 1-2 minutes until heated through. Cool after charring.

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

In a large bowl, mix the cooled pasta with charred corn, diced red onion, diced jalapeño, chopped cilantro, and cotija cheese. Fold gently.

Drizzle dressing over the mixture and toss until well coated. Cover and let rest for 10-15 minutes at room temperature before serving.