Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Drain, rinse under cool water to stop cooking, and toss with 1 tablespoon olive oil so it doesn’t stick.

Mix the fajita seasoning. In a small bowl, combine 1.5 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

Season the chicken. Pat chicken dry. Toss with 1 tablespoon olive oil and about two-thirds of the spice mix, coating evenly.

Cook the chicken. Heat a large skillet over medium-high. Sear chicken 5–6 minutes per side, until cooked through (internal temp 165°F/74°C). Rest 5 minutes, then slice or cube into bite-size pieces.

Cook peppers and onions. Slice bell peppers and red onion into thin strips. In the same skillet, add 1 tablespoon olive oil, the remaining spice mix, and the veggies. Sauté 4–6 minutes until tender-crisp with some char. Season with a pinch of salt.

Make the dressing. In a bowl, whisk 3/4 cup Greek yogurt, zest of 1 lime, juice of 2 limes, 1 tablespoon olive oil, 1–2 teaspoons honey, 1/2 teaspoon salt, and a few grinds of pepper. Thin with 1–3 tablespoons water for a pourable consistency. Adjust salt and lime to taste.

Combine the salad. In a large mixing bowl, add cooked pasta, chicken, peppers and onions, black beans, corn, and chopped cilantro. Pour in about two-thirds of the dressing and toss gently to coat.

Taste and adjust. Add more dressing as needed. If you like heat, add minced jalapeño or a few dashes of hot sauce. Finish with a pinch of salt if flavors don’t pop.

Optional toppings. Fold in diced avocado and halved cherry tomatoes just before serving. Sprinkle with crumbled cotija or feta for extra richness.

Serve or chill. Serve immediately slightly warm, or chill at least 30 minutes to meld flavors. It tastes great cold the next day.