Bring a large pot of salted water to a boil. Add the dry pasta and cook according to package directions, preferably al dente. Drain and toss with olive oil to prevent sticking. Let cool.

If using fresh corn, coat with olive oil, sprinkle with salt and pepper, wrap in foil, and roast at 425°F for 25-30 minutes. For frozen corn, heat in a skillet over medium-high heat for 4-5 minutes.

In a small mixing bowl, combine Greek yogurt and mayonnaise. Add lime zest and juice, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper. Whisk until smooth.

In a large mixing bowl, combine cooled pasta, roasted or warmed corn, cilantro, red onion, cotija cheese, and jalapeno. Pour dressing over and toss gently until well-coated.

If time allows, chill in the refrigerator for about an hour before serving to meld flavors. Otherwise, serve immediately.

Before serving, give the salad a gentle toss. Add fresh cilantro and cotija cheese just before serving for freshness.