Bring a large pot of salted water to a boil and cook the protein pasta according to package directions. Drain, rinse with cold water to cool, and set aside.

Cook the corn (boil, grill, or roast as preferred), let it cool, and cut the kernels off the cob. Toss the warm corn with 1 tablespoon of melted butter and let it cool completely.

(Optional) If adding chicken, season and cook the chicken as desired (grilled, baked, or pan-seared). Let it cool and chop into bite-sized pieces.

Dice the red onion and pickled jalapeños, and crumble the cotija cheese if not pre-crumbled.

In a bowl, whisk together the Greek yogurt, chipotle chili powder, smoked paprika, cumin, lime juice and zest, agave nectar, salt, and pepper until smooth. Adjust seasoning and lime to taste.

In a large mixing bowl, combine the cooked pasta, corn, chicken, red onion, cotija, and pickled jalapeños.

Pour the dressing over the salad and toss thoroughly to coat all the ingredients evenly.

Cover and refrigerate the salad for at least 30 minutes to allow the flavors to blend. Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy!