Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Drain, rinse under cool water, and shake off excess. Toss with a drizzle of olive oil to prevent sticking.

Char the corn. For fresh corn, cut kernels off the cob. Heat a large skillet over medium-high with a splash of oil. Add corn in a single layer and cook, stirring occasionally, until lightly charred in spots, about 5–7 minutes. For frozen corn, no need to thaw—just cook a bit longer. If using canned, pat dry first to help it char.

Mix the dressing. In a bowl, whisk together mayo, Greek yogurt (or sour cream), lime juice and zest, garlic, chili powder, smoked paprika, cumin, honey, salt, and pepper. Taste and adjust acidity, sweetness, and heat.

Prep the veggies. Finely dice the red bell pepper and onion. Slice the scallions and chop the cilantro. If using jalapeño, remove seeds for mild heat or keep some for extra spice.

Toss it together. In a large bowl, combine the cooled pasta, charred corn, bell pepper, onion, scallions, cilantro, and jalapeño. Add most of the cotija, reserving a little for garnish.

Add the dressing. Pour dressing over the salad and toss until everything is evenly coated. If it seems dry, add a spoonful of yogurt or a splash of lime juice.

Chill and garnish. Cover and chill for at least 30 minutes for best flavor. Before serving, taste again for salt, lime, and heat. Top with remaining cotija and a sprinkle of chili powder or Tajín.

Serve. Enjoy cold or at room temperature. Add avocado just before serving so it stays fresh and green.