1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to package directions until al dente. It’s important not to overcook the pasta, as it will absorb some of the dressing. Once cooked, drain the pasta well and rinse with cold water to stop the cooking process and cool it down. Set aside.

2. Char the Corn: While the pasta is cooking, prepare the corn. If using fresh corn on the cob, you can grill it for 10-12 minutes, turning occasionally, until lightly charred on all sides. Let it cool slightly before carefully cutting the kernels off the cob. If using frozen or fresh kernels, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the corn kernels in a single layer (you may need to do this in batches) and cook without stirring for 3-4 minutes, until they begin to char and pop. Stir and continue to cook for another 2-3 minutes until you have a nice mix of bright yellow and deeply charred kernels. This charring step is key to developing that signature smoky “street corn” flavor. Remove from heat and let cool.

3. Prepare the Vegetables: In a very large mixing bowl, combine the rinsed and drained black beans, diced red bell pepper, finely chopped red onion, optional minced jalapeño, and the chopped cilantro. This large bowl will be your final mixing bowl, so ensure it has plenty of room.

4. Make the Dressing: In a separate medium-sized bowl, whisk together all the dressing ingredients: Greek yogurt, lime juice, minced garlic, chili powder, smoked paprika, cumin, onion powder, salt, and pepper. Whisk until smooth and creamy. The dressing will be thick. Add 2 tablespoons of milk or water and whisk again. If you prefer a thinner dressing, add more liquid, one tablespoon at a time, until it reaches your desired consistency. Taste and adjust seasonings if needed—it should be zesty and flavorful.

5. Combine the Salad: Add the cooled pasta and the charred corn to the large bowl with the vegetables. Pour about three-quarters of the prepared dressing over the pasta and vegetable mixture. Gently toss everything together until the pasta and veggies are evenly coated. If it seems dry, add the remaining dressing.

6. Add the Cheese: Gently fold in the crumbled cotija or feta cheese. Be gentle during this step to keep the cheese crumbles intact.

7. Chill and Serve: For the best flavor, cover the pasta salad and refrigerate for at least 30 minutes to an hour. This allows the flavors to meld together beautifully. Before serving, give it another gentle stir. Garnish with extra fresh cilantro, a sprinkle of chili powder, and serve with lime wedges on the side for those who want an extra squeeze of citrus.