Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and toss lightly with olive oil. Let cool.

Char the Corn: Heat a skillet over medium-high heat. Add corn and cook undisturbed for 3-4 minutes to char. Stir and cook for another 1-2 minutes. Remove from heat and cool.

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

Combine All Ingredients: In a mixing bowl, combine cooled pasta, charred corn, red onion, jalapeño, cilantro, and cotija. Pour dressing over and toss gently to coat evenly.

Marinate for Flavor: Cover and let the salad marinate in the refrigerator for 10-15 minutes before serving.