Begin by bringing a large pot of salted water to a rolling boil. Add Barilla rotini pasta and cook for 8-10 minutes until al dente, stirring occasionally. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Let it cool while you prepare the other ingredients.

While the pasta is cooking, heat a skillet over medium heat and cook seasoned chicken for about 6-8 minutes until no longer pink and juices run clear. Once done, remove the chicken from heat and let it cool slightly before shredding or cubing it.

Next, toss corn with avocado oil and chili powder in a bowl for flavor. Spread the mixture evenly on a baking sheet and broil it in your oven for 3-4 minutes until it becomes charred and fragrant.

In a mixing bowl, whisk together Greek yogurt, mayonnaise, fresh lime juice, garlic powder, salt, chili powder, smoked paprika, and honey or agave until smooth and creamy.

In a large salad bowl, combine the cooled pasta, charred corn, cooked chicken, cotija cheese, and cilantro. Drizzle the creamy dressing over the ingredients and gently toss everything together until fully coated.

Transfer your salad to a serving dish. For an extra touch, sprinkle additional cotija cheese and chopped cilantro on top. Serve chilled with fresh lime wedges on the side.