Cook pasta according to package directions in a large pot of salted boiling water until al dente (about 8-10 minutes). Drain, drizzle with olive oil, and cool.

Char the corn in a skillet over medium-high heat until golden, about 3-4 minutes, stirring occasionally. Remove from heat and let cool.

In a bowl, whisk together Greek yogurt, mayonnaise, lime juice and zest, and spices until smooth. Adjust seasoning to taste.

In a large bowl, combine cooled pasta, charred corn, red onion, jalapeño, cilantro, and cotija cheese. Fold together gently.

Dress the pasta mixture with the prepared dressing and toss to coat evenly. Let sit for 10-15 minutes before serving.