In a large mixing bowl, combine the Greek yogurt, mayo, 1.5 teaspoons chili powder, garlic powder, and salt. Add the lime juice and zest from the limes, stirring until smooth and well combined. This dressing base can be made while the pasta cooks, so you're not waiting around at the end. I prefer to make the dressing first so the flavors have time to meld together while you finish the other components.

Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente, usually 8-10 minutes. Drain thoroughly in a colander and set aside. Don't rinse the pasta—the light starch coating helps the dressing cling to each piece.

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. The broiler gives you deep, smoky flavor that regular sautéing can't match—I always char the corn this way for that authentic elote taste.

Add the cooked pasta from Step 2, charred corn from Step 3, shredded chicken, and crumbled cotija cheese to the bowl with the dressing from Step 1. Fold in the cilantro gently, tossing everything together until well coated and combined. The warm pasta will absorb the creamy dressing beautifully, so serve the salad while it's still slightly warm or at room temperature for the best flavor.

Transfer the pasta salad to a serving dish or individual bowls. Top with additional crumbled cotija and fresh cilantro for garnish. Serve with lime wedges on the side for extra brightness and allow guests to add more lime juice to taste.