Boil a large pot of water with a generous sprinkle of salt. Cook pasta until al dente, about 8-10 minutes. Drain and rinse under cold water; set aside to cool.

Heat a grill or skillet over medium-high heat. Grill corn until charred and tender, about 5-7 minutes. Cool and cut kernels off the cob.

In a mixing bowl, combine Greek yogurt or mayonnaise, lime juice, and smoked paprika. Whisk until smooth and creamy.

In a large bowl, add cooled pasta, charred corn, and dressing. Gently fold until evenly coated.

Before serving, sprinkle crumbled Cotija and crushed tortilla chips on top. Serve immediately or chill slightly before serving.