Begin by bringing a large pot of salted water to a boil. Add protein pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta and rinse under cold water to stop cooking.

While the pasta cools, dice the red onion, seed and mince the jalapeño, chop cilantro, and zest and juice the lime.

Heat a large skillet over medium-high heat and add fresh corn kernels. Cook for about 5-6 minutes until golden brown and slightly charred. Transfer corn to a plate to cool.

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

In a large mixing bowl, add cooled pasta, charred corn, diced red onion, minced jalapeño, and chopped cilantro. Sprinkle with cotija cheese and pour the dressing over. Toss gently to coat.

Let the salad rest for 10-15 minutes to allow flavors to meld. Adjust seasoning with lime juice or salt before serving.