Bring a large pot of salted water to a rolling boil over high heat. Add 8 oz of Barilla Protein+ pasta and cook according to package instructions until al dente, usually about 7–9 minutes. Once cooked, drain the pasta and drizzle a little olive oil to prevent sticking. Set it aside to cool while you prepare the remaining ingredients.

Heat a large skillet over medium-high heat until hot, about 2 minutes. Add 4.5 cups of fresh or frozen corn and cook for 3–6 minutes, stirring occasionally, until the corn is lightly charred and begins to pop. Once done, transfer the charred corn to a plate to cool.

Finely dice 1/2 of a red onion, and seed and mince 1 jalapeno. Chop 1/2 cup of fresh cilantro, and zest and juice 1 lime.

In a medium bowl, whisk together 3/4 cup of Greek yogurt, 2 tablespoons of mayonnaise, lime juice, and lime zest until smooth and creamy. Add in the spices and seasonings.

In a large mixing bowl, combine the cooled pasta, charred corn, diced onion, minced jalapeno, chopped cilantro, and crumbled cotija cheese. Pour the prepared dressing over the mixture and gently toss everything together until evenly coated.

Allow the salad to sit for 10–15 minutes at room temperature to let the flavors meld together beautifully. Serve cold or at room temperature.