Bring a large pot of salted water to a rolling boil. Add short pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Preheat your grill to medium-high heat. Grill fresh corn for about 10-15 minutes, turning occasionally until charred and tender. Remove and cool before cutting off kernels.

In a medium bowl, whisk together mayonnaise (or yogurt) with lime juice. Add spices like salt, pepper, and chili powder.

In a large mixing bowl, combine cooled pasta, grilled corn, cilantro, and crumbled cotija cheese. Pour the dressing over and toss gently.

Cover the salad and refrigerate for at least 30 minutes before serving.