Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente, then drain and set aside to cool slightly. While the water heats, measure out all remaining ingredients and have them ready—this is especially important for the spice-heavy dressing so you don't miss any flavors.

Preheat your broiler to high heat. Toss the corn with avocado oil and 1/2 teaspoon chili powder, then spread on a baking sheet in a single layer. Broil for 3-4 minutes, shaking the pan halfway through, until the corn is lightly charred and begins to pop. I find that charring the corn brings out its natural sweetness and creates that authentic elote street corn flavor that makes this dish special.

In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, 1 1/4 teaspoons chili powder, garlic powder, cumin, smoked paprika, salt, and lime juice until smooth and well combined. Taste and adjust seasonings as needed—the dressing should be bold and balanced with a slight kick from the spices and brightness from the lime.

Add the cooled cooked pasta from Step 1, charred corn from Step 2, shredded chicken, 1 1/4 cups Cotija cheese, and fresh cilantro to the dressing. Fold everything together gently until all components are evenly coated. I like to use a spatula and fold rather than toss vigorously—this keeps the pasta from breaking and distributes the dressing more evenly without crushing the corn.

Transfer the pasta salad to a serving bowl or platter and top with extra crumbled Cotija cheese and additional fresh cilantro for garnish. Serve immediately or chill until ready to eat, and pass lime wedges at the table for guests to squeeze over their portions for extra brightness.