Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to package instructions until al dente, around 7-9 minutes. Drain and toss with olive oil to prevent sticking.

Preheat your oven to 425°F (220°C). Spread corn on a baking sheet, and roast for 25-30 minutes until golden, shaking the pan halfway. If using frozen corn, sauté over medium heat for about 5-7 minutes.

In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice, lime zest, chili powder, paprika, garlic powder, and a pinch of salt. Adjust spices to taste.

In a large bowl, combine the cooled chickpea pasta, roasted corn, chopped cilantro, diced red onion, jalapeño slices, and crumbled cotija cheese.

Drizzle the dressing over the salad and gently toss until everything is fully coated.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.