Bring a large pot of salted water to a rolling boil. Add 8 oz of pasta, preferably Barilla Protein+, and cook for 8–10 minutes until al dente. Drain the pasta and rinse it under cold water to stop the cooking process.

While the pasta cools, finely dice 1/2 red onion and mince 1 seeded jalapeño. Chop 1/2 cup of fresh cilantro and zest and juice 1 lime. Set these aside.

In a large skillet over medium-high heat, add 4.5 cups of corn without stirring. Allow it to char for about 5 minutes until golden brown. Stir and continue cooking for another 2–3 minutes until nicely charred. Remove from heat and let it cool slightly.

In a mixing bowl, whisk together 3/4 cup of Greek yogurt, 2 tbsp of mayonnaise, lime zest, lime juice, and spices: chili powder, smoked paprika, garlic powder, ground cumin, salt, and black pepper. Blend until smooth.

In a large bowl, add the cooled pasta, charred corn, diced red onion, minced jalapeño, chopped cilantro, and crumbled cotija cheese. Toss gently to combine.

Pour the creamy dressing over the pasta mixture and toss thoroughly. Allow the salad to sit for 10-15 minutes to let the flavors meld together.