Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the Barilla rotini and cook according to package instructions until al dente, about 8–10 minutes. Drain and cool slightly.

Prepare the Chicken: Season chicken with salt. Heat a skillet over medium heat and cook chicken thoroughly, approximately 6–8 minutes per side, until it reaches 165°F. Shred or cube to mix into the salad.

Char the Corn: Toss corn with avocado oil, salt, and chili powder. Spread on a baking sheet and broil for 3–4 minutes until charred. Let cool slightly before adding to salad.

Make the Dressing: In a bowl, combine Greek yogurt, mayonnaise, lime juice, garlic powder, chili powder, smoked paprika, and honey. Whisk until smooth and adjust seasoning.

Combine Ingredients: In a large bowl, combine pasta, charred corn, chicken, cotija cheese, and cilantro. Gently fold in the dressing ensuring even coating.

Serve and Garnish: Transfer to a serving dish and garnish with extra cotija and cilantro. Serve with lime wedges.