Begin by finely dicing the red onion and jalapeños. Chop the fresh cilantro and crumble the cotija cheese. Zest and juice the limes.

Bring salted water to a rolling boil. Add rotini pasta and cook for 8-10 minutes or until al dente. Drain, rinse under cold water.

Preheat the oven to 425°F. Roast fresh corn or sauté frozen corn until warmed through. Set aside to cool.

In a bowl, whisk together Greek yogurt, olive oil mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, ground cumin, salt, black pepper, and honey until smooth.

Combine cooled pasta, roasted corn, diced onion, jalapeños, cilantro, and cotija cheese in a bowl. Pour dressing over and mix gently.

Let the salad rest for 10-15 minutes at room temperature to allow flavors to meld. Stir before serving.