Cook pasta in boiling salted water until al dente, about 7-9 minutes. Drain and toss with olive oil. Let cool.

Char corn in a skillet for 3-4 minutes until golden, then stir and continue charring for another 1-2 minutes. Let cool.

Whisk together Greek yogurt, mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper in a medium bowl.

In a large bowl, combine cooled pasta, corn, red onion, jalapeño, cilantro, and cotija. Pour dressing over and toss to combine.

Let the salad rest for 10-15 minutes so flavors meld before serving.