Preheat your grill to medium-high heat.

Brush the ears of corn lightly with olive oil and place them on the grill. Cook for 8-10 minutes, turning occasionally, until the corn is charred and tender. Remove from the grill and let cool slightly.

While the corn cools, cook the pasta according to package instructions. Drain and rinse under cold water to cool completely.

Cut the kernels off the grilled corn and transfer them to a large mixing bowl.

In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper to create the dressing.

Add the cooked pasta, cotija cheese, chopped cilantro, red onion, and diced jalapeño (if using) to the bowl with the corn.

Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is evenly coated.

Adjust seasoning with additional salt or lime juice, if desired.

Transfer the salad to a serving dish and garnish with extra cilantro, cotija cheese, and lime wedges.

Serve immediately or refrigerate for up to 4 hours before serving.