Instructions:
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain immediately and rinse briefly with cold water to stop cooking and cool it down. Set aside.
- Heat the olive oil in a large non-stick skillet or cast iron pan over medium-high heat until shimmering. Add the corn kernels in a single layer (work in batches if necessary). Cook undisturbed for 3-4 minutes until kernels begin to blacken and char slightly. Stir and char the other side. Remove from heat and let cool slightly.
- While the corn cools, dice the red onion and bell pepper, and finely mince the garlic.
- Whisk the dressing: In a medium bowl, combine the Greek yogurt, mayonnaise, lime juice, cumin, smoked paprika, chilli powder, minced garlic, salt, and pepper. Whisk until completely smooth and creamy. Stir in half of the chopped cilantro.
- Assemble the salad base: In a very large bowl, combine the cooled pasta, the charred corn, diced red onion, and diced red pepper.
- Dress and Finish: Pour the dressing over the pasta mixture. Toss gently until everything is evenly coated. Fold in the remaining fresh cilantro and half of the crumbled Cotija cheese.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavours to meld. Before serving, garnish generously with the remaining Cotija cheese and a sprinkle of fresh lime zest.