Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Drain and rinse briefly under cool water to stop the cooking. Toss with a drizzle of olive oil to prevent sticking.

Char the corn. Heat a large skillet over medium-high. Add a touch of oil and the corn. Cook, stirring occasionally, until some kernels are charred and fragrant, 5–7 minutes. If using fresh corn on the cob, you can grill it first, then cut off the kernels.

Whisk the dressing. In a bowl, mix mayonnaise, Greek yogurt, olive oil, lime zest and juice, honey, garlic, chili powder, smoked paprika, cumin, salt, and pepper. Taste and adjust lime, salt, and honey for balance.

Prep the mix-ins. Dice the red bell pepper, finely chop the red onion, mince the jalapeño, and chop the cilantro. Crumble the cotija or feta.

Combine. In a large bowl, add cooled pasta, chicken, charred corn, bell pepper, onion, and jalapeño. Pour over most of the dressing and toss gently until everything is coated.

Finish and chill. Fold in cilantro and most of the cheese, reserving a little for topping. If using avocado, wait to add it until just before serving. Cover and chill for at least 30 minutes.

Adjust before serving. Give it a taste. Add a squeeze of lime, a pinch of salt, or the remaining dressing if it seems dry. Top with the reserved cheese and extra cilantro.