Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain the pasta and set aside to cool slightly.

Heat olive oil in a skillet over medium-high heat. Add the corn kernels and sauté for a few minutes, stirring frequently, until lightly golden. Add the diced jalapeno and cook for another minute. Remove from heat and set aside.

In a medium bowl, whisk together the Greek yogurt, mayonnaise, lime juice, Worcestershire sauce or coconut aminos, chili powder, salt, and half of the cotija cheese until smooth and well combined.

You can also blend the dressing in a food processor or blender for an extra smooth texture.

In a large serving bowl, combine the cooked pasta, sautéed corn, and jalapeno.

Drizzle the dressing over the mixture and toss until the pasta is evenly coated.

Garnish and serve

Sprinkle the remaining cotija cheese, chopped cilantro, and chili powder over the pasta salad. Serve with fresh lime wedges on the side.

This Healthy Mexican Street Corn Pasta Salad can be served immediately or chilled for even better flavor.