Start by bringing a large pot of salted water to a rolling boil. Add the fusilli pasta and cook according to package directions, about 8–10 minutes, until al dente. Drain the pasta in a colander and rinse under cool water to prevent it from cooking further. Set it aside while you prepare the other ingredients.

In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the corn kernels and sauté for 3-4 minutes until they start to caramelize and turn golden brown. Add the diced jalapeno and cook for an additional minute, mixing well. Remove the skillet from heat and let the corn mixture cool slightly.

In a mixing bowl, combine ½ cup of Greek yogurt, 3 tablespoons of mayonnaise, the juice of 1 lime, and 1 teaspoon of Worcestershire sauce. Add half of the cotija cheese and 1 teaspoon of chili powder. Whisk everything together until the dressing is creamy and smooth.

In a large mixing bowl, combine the cooked fusilli pasta with the sautéed corn and jalapeno mixture. Pour the creamy dressing over the pasta and veggies, then gently toss everything together until the pasta is well coated with the dressing.

Finally, sprinkle the remaining cotija cheese and chopped cilantro over the top of the pasta salad. Serve the Healthy Mexican Street Corn Pasta Salad chilled with lime wedges on the side.