Preheat your grill or oven to 400°F (200°C). Husk the corn and roast for about 10-15 minutes until charred. Cool, then cut kernels off the cob.

Bring a pot of salted water to a boil, add pasta and cook according to package instructions for 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine Greek yogurt, lime juice, and chili powder. Adjust salt to taste.

In a serving bowl, mix roasted corn, cooked pasta, cotija cheese, and chopped herbs.

Pour the dressing over the salad ingredients and toss gently to coat.

Cover and refrigerate for at least 30 minutes before serving.