Dice half a red onion, seed and finely chop two jalapeños, and chop a handful of fresh cilantro.

Crumble ½ cup of cotija cheese into a bowl and gather all your ingredients.

In a large pot, bring water to a boil with a pinch of salt and add 2 cups of rotini pasta, cooking until al dente, roughly 8-10 minutes.

If using fresh corn, roast it in a preheated oven at 425°F (220°C) for 25-30 minutes until golden.

Cool the pasta after draining and toss with olive oil.

In a mixing bowl, combine Greek yogurt, olive oil mayonnaise, lime zest and juice, chili powder, smoked paprika, garlic powder, and ground cumin.

Whisk until smooth and adjust seasoning with salt and pepper.

In a large bowl, fold together cooled pasta, roasted corn, diced onion, chopped cilantro, crumbled cotija, and diced jalapeños.

Pour dressing over the salad and stir until well-coated.

Cover and let it rest in the refrigerator for 10-15 minutes before serving.