Bring a large pot of generously salted water to a boil.

Meanwhile, halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red onion, and chop the cilantro.

Pat the ribeye dry with paper towels and allow it to sit at room temperature for about 10 minutes.

Add the fusilli to the boiling water and cook according to the package directions until al dente.

Drain the pasta and rinse briefly under cold water to stop the cooking process. Drain thoroughly and set aside.

Season both sides of the steak generously with kosher salt, black pepper, and smoked paprika.

Preheat a grill to medium-high heat.

Place the steak on the hot grill and cook for approximately 6 minutes on the first side.

Flip and continue grilling for another 4–5 minutes, or until it reaches your preferred doneness. For food safety, whole cuts of beef should reach at least 145°F (63°C) followed by a 3-minute rest.

While the steak cooks, place the corn and red pepper on the grill. Cook for approximately 2–3 minutes per side, turning as needed, until lightly charred and tender.

Transfer the steak to a clean cutting board and allow it to rest for at least 5 minutes.

Cut the grilled corn kernels from the cobs and chop the red pepper into approximately ½-inch pieces.

Cut the rested steak into bite-sized pieces.

In a large serving bowl, combine the cooked fusilli, steak, grilled corn, red pepper, cherry tomatoes, cucumber, and red onion.

Pour the cilantro lime vinaigrette over the Steak Pasta Salad and toss gently until everything is evenly coated.

Add the fresh lime juice and season with additional salt and black pepper as needed.

Let the salad rest for about 5 minutes so the pasta can absorb some of the dressing.

Add the crumbled cotija and chopped cilantro.

Toss gently once more and serve while the steak is slightly warm, or refrigerate briefly for a chilled pasta salad.