1. 1. Begin by cooking the rotini according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Let it cool completely before mixing it into your salad.

2. 2. In a small bowl, whisk together the Greek yogurt, mayo, chili powder, garlic powder, salt, lime zest, and lime juice until you achieve a smooth consistency.

3. 3. Heat avocado oil in a skillet over medium-high heat. Add the corn along with a sprinkle of chili powder. Cook for about 5 to 7 minutes until the corn gets lightly charred. Allow it to cool slightly before adding it to the salad.

4. 4. In a large bowl, combine the cooled rotini, charred corn, shredded chicken, crumbled cotija cheese, and chopped cilantro.

5. 5. Pour the prepared dressing over your salad mixture. Gently toss everything together until all ingredients are evenly coated with the creamy dressing.

6. 6. Chill the Elote Pasta Salad in the refrigerator for at least 30 minutes before serving. Garnish with lime wedges before serving.