Cook the ditalini pasta according to package instructions in salted boiling water, about 8-10 minutes, until al dente. Drain and cool under cold water.

Heat olive oil in a skillet over medium-high heat. Add corn, red bell pepper, and jalapeño. Sauté for 5-7 minutes until charred. Set aside to cool.

Prepare remaining ingredients: rinse black beans, chop red onion, dice avocado, and chop cilantro.

In a large bowl, combine pasta, charred mix, black beans, red onion, cilantro, and cotija cheese. Toss gently.

For the dressing, whisk together Greek yogurt, mayonnaise, olive oil, lime juice, lime zest, cumin, chili powder, paprika, garlic powder, salt, and pepper until smooth.

Drizzle dressing over the salad and toss gently. Serve immediately or chill for 20-30 minutes before serving.