Start by bringing a large pot of salted water to a boil. Add 8 oz of protein pasta and cook according to package instructions until al dente, about 7-10 minutes. Drain and let cool slightly.

While the pasta cooks, finely dice 1/2 red onion, seed and mince 1 jalapeño, and chop 1/2 cup of fresh cilantro. Zest and juice 1 lime.

Heat a skillet over medium-high heat, add 4.5 cups of corn, and cook for 3-5 minutes until charred. Let cool.

In a medium bowl, whisk together 3/4 cup of Greek yogurt, 2 tbsp of mayonnaise, lime zest and juice, 3/4 tsp chili powder, 3/4 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp ground cumin. Season with salt and black pepper to taste.

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

Pour the dressing over the pasta mixture and toss gently to coat. Let sit for 10-15 minutes to meld flavors.

Transfer to a serving dish or individual bowls, garnishing with extra cilantro or cotija if desired.