Cook the pasta according to package directions until al dente. Drain immediately and rinse thoroughly with cold water to stop the cooking process and cool it down. Set aside.

If using frozen corn, quickly sauté it in a dry skillet over medium-high heat for 3-5 minutes until lightly charred or blistered. Remove from heat and let cool slightly.

Prepare the dressing: In a medium bowl, whisk together the Greek yogurt, lime juice, chili powder, smoked paprika, and minced garlic. Season generously with salt and pepper. Whisk in water gradually until the dressing reaches a pourable consistency.

In a large mixing bowl, combine the cooled pasta, charred corn, halved cherry tomatoes, diced red onion, and chopped cilantro.

Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly until everything is evenly coated.

Gently fold in half of the crumbled Cotija cheese. Taste and adjust seasoning (more lime juice or salt/pepper if necessary).

Cover and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, garnish the top with the remaining Cotija cheese and an extra sprinkle of chili powder.