In a large mixing bowl, combine the Greek yogurt, mayo, chili powder, garlic powder, and salt. Add the lime juice and zest from the limes, stirring until smooth and well combined.

Bring a large pot of salted water to a boil and cook the rotini according to the package directions until al dente, usually 8-10 minutes. Drain and set aside.

While the pasta cooks, preheat your broiler to high heat. Toss the corn with the avocado oil and 1/4 teaspoon chili powder on a sheet pan, spreading it in a single layer. Broil for 3-4 minutes, stirring halfway through, until the corn develops light char marks and begins to caramelize.

Add the cooked pasta, corn, and crumbled cotija cheese to the bowl with the dressing. Mix all together until well blended.

Garnish with limes, cheese, and cilantro! Enjoy!