Cook the Pasta: Bring salted water to a boil, add chickpea pasta, and cook for 1-2 minutes less than package instructions. Drain and toss with olive oil, then cool on a baking sheet.

Prepare the Corn: For fresh corn, roast at 425°F for 25-30 minutes. For frozen, sauté in a skillet for 4-5 minutes until warmed through. Cool after cooking.

Make the Dressing: In a bowl, whisk Greek yogurt, mayonnaise, lime juice, and lime zest. Add chili powder, paprika, garlic powder, salt, and pepper. Adjust seasoning as needed.

Combine the Salad: In a bowl, mix cooled pasta, roasted corn, red onion, cilantro, cotija cheese, and jalapeño. Pour dressing over and toss to combine.

Chill and Serve: Cover and chill in the refrigerator for at least 30 minutes before serving. Adjust seasoning before serving.