Boil salted water in a large pot. Add your chosen short pasta and cook until al dente, about 8-10 minutes. Drain and cool slightly, then add a drizzle of olive oil to prevent sticking.

Heat a skillet over medium-high heat and add the corn. Cook until charred, about 3-4 minutes without stirring, then stir for another 1-2 minutes until well charred. Set aside to cool.

In a mixing bowl, whisk together the Greek yogurt, mayonnaise, lime zest, lime juice, and all spices until smooth and vibrant. Taste and adjust the seasoning if necessary.

In a large bowl, mix the cooled pasta, charred corn, diced red onion, jalapeño, cilantro, and cotija cheese. Pour the dressing over the top and toss gently to combine all ingredients evenly.

Allow the salad to sit for 10-15 minutes, letting the flavors meld together before serving.