Instructions:
- Boil the pasta according to package directions until perfectly al dente. Drain immediately and rinse briefly with cold water to stop cooking. Set aside in a large mixing bowl.
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the corn kernels, smoked paprika, salt, and pepper. Cook undisturbed for 3–4 minutes to char, then stir and cook for another 2 minutes until lightly browned. Remove from heat and let cool slightly.
- While the corn cools, whisk together all dressing ingredients (Greek yogurt, lime juice, 1/4 cup olive oil, sweetener, cumin, chili powder, garlic, and cilantro) until completely smooth. Taste and adjust seasoning.
- Add the charred corn, diced red onion, and halved tomatoes to the bowl containing the cooled pasta.
- Pour about three-quarters of the dressing over the pasta mixture. Gently toss everything together until the pasta is evenly coated.
- Gently fold in the crumbled Cotija or Feta cheese. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, toss again and add more dressing if the salad seems dry. Serve chilled with extra cilantro and fresh lime wedges on the side.