Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package directions until al dente. Drain, rinse under cold water to cool, and set aside.

If using whole ears of corn, grill them over medium-high heat until slightly charred all around, then slice the kernels off the cob. Alternatively, char loose kernels in a dry skillet over high heat for 5-7 minutes.

In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, lime juice, minced garlic, chili powder, salt, and black pepper until smooth.

In a large serving bowl, combine the cooked pasta, charred corn, crumbled cotija cheese, chopped cilantro, and diced red onion.

Pour the dressing over the salad ingredients and toss well to ensure everything is evenly coated.

Cover and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.