Bring a large pot of salted water to a rolling boil. Add fusilli pasta and cook according to package instructions until al dente, usually 8–10 minutes. Drain pasta and set aside to cool.

In a medium skillet, heat olive oil over medium-high heat. Add corn kernels and sauté for about 3–4 minutes until golden brown. Remove from heat to cool.

Add diced jalapeño to the skillet with sautéed corn. Sauté for an additional minute until softened. Allow the mixture to cool completely.

In a mixing bowl, combine Greek yogurt, mayonnaise, lime juice, Worcestershire sauce, half of the crumbled cotija cheese, and chili powder until smooth.

In a large salad bowl, combine cooled fusilli pasta, sautéed corn, and jalapeño mixture. Drizzle with prepared dressing and toss gently.

Sprinkle remaining cotija cheese and chopped cilantro over the salad. Serve with lime wedges or chill for an hour.