Bring a large pot of salted water to a boil. Add the rotini and cook until al dente according to package directions (about 7-8 minutes). Drain, rinse with cold water to stop cooking, and set aside to cool completely.

If using fresh corn, cut kernels off the cob. Heat a dry cast-iron skillet over high heat. Add corn kernels and cook, stirring occasionally, until charred in spots, about 3-4 minutes. Transfer to a plate to cool.

In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, garlic powder, salt, and pepper until smooth. Set aside.

In a large mixing bowl, combine cooled pasta, charred corn, black beans, red onion, jalapeño, avocado, and cilantro. Pour dressing over top and gently toss until everything is evenly coated.

Cover and refrigerate for at least 15 minutes to let flavors meld. Just before serving, garnish with extra cilantro, a sprinkle of cotija, and lime wedges.