Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Drain and rinse under cool water to stop the cooking. Toss with a tiny drizzle of olive oil so it doesn’t stick.

Char the corn: Heat a large skillet over medium-high. Add the corn (no need for oil if using a good nonstick). Cook, stirring occasionally, until lightly charred in spots, 5–7 minutes. Season with a pinch of salt. Let cool.

Make the dressing: In a bowl, whisk Greek yogurt, light mayo, olive oil, lime zest and juice, chili powder, cumin, smoked paprika, garlic, honey, 1/2 teaspoon salt, and a few grinds of pepper. Taste and adjust lime or salt as needed.

Prep the veggies: Finely dice the red bell pepper, red onion, and jalapeño. Chop the cilantro.

Combine: In a large mixing bowl, add cooled pasta, charred corn, bell pepper, onion, jalapeño, and cilantro. Pour over the dressing and toss until everything is coated.

Add cheese: Gently fold in the crumbled cotija or feta. Reserve a little for topping.

Chill: Cover and refrigerate at least 30 minutes so the flavors come together. Taste again before serving and adjust salt, pepper, or lime.

Serve: Top with extra cotija, more cilantro, and a sprinkle of chili powder. Add avocado or a dash of hot sauce if you like a kick.