Begin by bringing a large pot of salted water to a rolling boil. Add your choice of pasta and cook until al dente, about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water.

While the pasta cools, preheat your oven to 400°F (200°C) or prepare a grill. If using fresh corn, cook on the grill or a baking sheet for approximately 15-20 minutes until charred. Cut kernels off the cob once cooled.

In a medium bowl, combine Greek yogurt, lime juice, chopped herbs, salt, and diced jalapeño. Stir until smooth and creamy.

In a large mixing bowl, add the cooled pasta and roasted corn. Pour in the dressing and crumble cotija cheese over the top. Toss gently to coat evenly.

Cover the salad and refrigerate for at least 30 minutes. Serve chilled or at room temperature.