Pasta Salad

• 8 ounces small-shaped pasta cooked (about 2 1/2 cups dry pasta; rotini, fusilli, wheels, small shells, small elbow macaroni, etc. )
• 2 cups corn (optionas: canned that's been drained and rinsed, frozen that's been thawed and drained, or fresh corn that's been boiled or grilled and shaved)
• 1 cup cherry tomatoes halved if desired (grape tomatoes may be substituted or your favorite tomatoes)
• ½ cup cotija cheese finely shredded or crumbled (finely grated Parmesan is the closest common substitution)
• 3 green onions sliced into thin rounds
• ½ Jalapeno pepper seeded and diced very finely; or to taste (if you're sensitive to heat, leave this out or reduce the quantity to 1/2 to 1 tablespoon or as desired)
• 3-4 tablespoons fresh cilantro finely minced; or to taste

Dressing

• ½ cup Greek yogurt (use thick Greek yogurt that's not runny; 1/4 cup mayonnaise + 1/4 cup sour cream is a creamier substitution)
• 3 tablespoons lime juice or as necessary for consistency and flavor
• 1 teaspoon chili powder or more to taste (I use 2-3 teaspoons because we like a kick)
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt or to taste (I use at least 2 teaspoons)
• 1 teaspoon freshly ground black pepper or to taste
• ½ teaspoon red pepper flakes or to taste