Finely dice the red onion and jalapeños, placing each in separate bowls. Chop the fresh cilantro and set it aside.

Zest and juice the two medium limes, capturing the zest for dressing and discarding the rest.

Bring a large pot of salted water to a boil, add rotini pasta and cook until al dente. Drain and drizzle with olive oil.

Preheat the oven to 425°F (220°C). Spread corn kernels on a baking sheet and roast for 25-30 minutes until slightly charred.

Allow the cooked pasta to cool completely to room temperature, about 10-15 minutes.

In a mixing bowl, combine Greek yogurt, olive oil mayonnaise, lime zest, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and honey. Whisk until smooth.

In a large mixing bowl, combine cooled pasta, roasted corn, diced onions, chopped cilantro, crumbled cotija cheese, and diced jalapeños. Toss gently.

Pour the dressing over the salad mixture and mix everything together to coat evenly.

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