Cook the pasta: Boil in well-salted water until just al dente. Drain and rinse quickly under cool water to stop the cooking. Toss with a drizzle of olive oil to prevent sticking.

Char the corn: If using fresh, cut kernels off the cob. Heat a large skillet over high heat with a little oil. Add corn and cook 3–5 minutes, letting it blister. Season with salt and a pinch of chili powder. Set aside to cool.

Prep the protein: Toss cooked chicken with taco seasoning and a squeeze of lime. If using black beans, pat dry and season the same way. Taste and adjust salt.

Make the dressing: In a bowl, whisk Greek yogurt, light mayo, olive oil, lime zest and juice, garlic, chili powder, smoked paprika, cumin, cayenne (if using), salt, and pepper. Adjust lime and salt to taste. The dressing should be tangy and a little smoky.

Chop the mix-ins: Dice red bell pepper and avocado, mince jalapeño, and finely chop red onion and cilantro. Keep avocado aside to add last.

Assemble the salad: In a large bowl, combine pasta, charred corn, seasoned chicken or beans, bell pepper, red onion, jalapeño, and most of the cilantro. Pour over the dressing and toss gently until coated.

Add finishing touches: Fold in avocado and crumbled cotija. Taste and adjust seasoning with more salt, pepper, or lime. If you like extra heat, sprinkle more chili powder.

Chill (optional): Cover and refrigerate 30–60 minutes to let flavors meld. Right before serving, top with remaining cilantro and crunchy toppings like tortilla strips or pepitas.