Begin by bringing a large pot of salted water to a boil over high heat. Add 8 oz of protein pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and drizzle olive oil to prevent sticking.

While pasta cools, heat a skillet over medium-high heat. Add 4.5 cups of corn and cook undisturbed for 3–4 minutes until charred, then stir to brown other sides.

In a mixing bowl, whisk together 3/4 cup Greek yogurt, 2 tbsp mayonnaise, zest and juice from 1 lime, and the spices until smooth and creamy.

In a large bowl, combine the cooled pasta, charred corn, 1/2 finely diced red onion, 1 minced jalapeño, 1/2 cup chopped cilantro, and 1/2 cup crumbled cotija cheese. Fold together gently.

Drizzle the dressing over the salad and toss to ensure everything is coated. Let sit for 10–15 minutes at room temperature.