Dice the red onion finely and set aside. Seed and finely dice the jalapeños—I like to wear gloves when handling these to avoid the chilli oils burning my hands. Mince the fresh cilantro. Crumble the cotija cheese. Place each in separate small bowls. Grate the zest from the limes and set aside. Juice the limes into a small bowl.

Bring a large pot of salted water to the boil and cook the rotini pasta according to package directions, until al dente. As pasta cooks, prepare corn: if using fresh corn, roast on a baking sheet at 425°F oven for 25-30 minutes until corn is caramelized and tender; if using frozen corn heat in a skillet over medium-high heat for 4-5 minutes until heated through. Strain the hot pasta in a colander and then toss with 1 tablespoon of olive oil to keep it from sticking. Spread the pasta over a clean baking tray or large plate and leave it to cool to room temperature (if you skip this, the heat from the pasta can break down the creamy dressing).

In a medium bowl, combine the Greek yogurt, mayonnaise, lime zest, lime juice, chilli powder, smoked paprika, garlic powder, ground cumin, salt, black pepper and honey. Whisk until smooth and well combined. At this point, I like to taste the dressing and adjust the seasoning, adding a bit more salt or lime juice if it needs it, since the dressing has to season the whole salad.

In a large bowl, combine the cooled pasta from step 2 with the roasted corn, diced red onion, coriander, cotija cheese and the chopped jalapeños. Creamy lime-chilli dressing. Pour over the mixture and mix well so everything is coated and evenly combined. Let salad rest for 10-15 minutes before serving to allow the flavours to marry