In a large bowl, combine the Greek yogurt, mayo (if using), chili powder, garlic powder, salt, lime juice, and zest. Whisk together until smooth and creamy.

Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Add the rotini pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Drain the pasta.

Preheat your oven’s broiler to high. Toss the corn in a bowl with avocado oil and extra chili powder to taste. Spread the corn evenly on a baking sheet and broil for about 3-4 minutes.

In the bowl with your creamy dressing, add the cooked rotini, charred corn, shredded chicken, and cotija cheese. Gently fold the mixture until well-coated.

Transfer the salad to a serving dish, sprinkle with additional cotija cheese and fresh cilantro, and serve with lime wedges.