Begin by boiling a large pot of salted water. Add 8 oz of pasta and cook for about 8-10 minutes until al dente. Drain and toss with olive oil to prevent sticking.

Heat a large skillet over medium-high heat and add 4.5 cups of corn. Cook for 3-6 minutes until charred and caramelized. Transfer to a plate to cool.

In a medium bowl, whisk together 3/4 cup of Greek yogurt, 2 tbsp of mayonnaise, juice and zest of 1 lime, and spices. Blend until smooth.

In a large mixing bowl, toss together the cooled pasta, charred corn, 1/2 red onion, 1 minced jalapeño, and 1/2 cup chopped cilantro.

Pour the dressing over the mixture and gently toss until well-coated. Let the salad rest for 10-15 minutes before serving.