Bring a large pot of salted water to a gentle boil. Add the pasta and cook until al dente according to package directions.

Drain and rinse briefly with cold water to stop cooking — the pasta should feel springy to the bite.

While the pasta cooks, heat a skillet or grill pan over medium-high heat with a drizzle of olive oil.

Add the corn kernels in a single layer and let them sit for a minute to char. Stir occasionally until golden and fragrant.

In a large bowl, whisk together mayonnaise, Greek yogurt, lime juice, lime zest, smoked paprika, chili powder, and a pinch of salt and pepper.

Adjust the acidity with more lime if needed.

Add the warm pasta to the dressing, then fold in charred corn, cherry tomatoes, red onion, cilantro, and jalapeño (if using).

Taste and adjust seasoning with lime, salt, or pepper as needed.

Sprinkle the crumbled cotija or feta into the salad and give it a gentle toss.

Serve immediately warm, or chill for an hour for flavors to marry.