Cook fusilli pasta in a large pot of salted boiling water according to package directions, then drain.

Heat olive oil in a skillet over medium-high heat. Add corn kernels and sauté for a few minutes, stirring often. Then add the diced jalapeno and sauté for one more minute. Set the mixture aside.

To make the dressing, whisk together all dressing ingredients plus half of the cotija cheese in a bowl until well combined. Alternatively, use a food processor or blender to blitz until smooth.

Place the cooked pasta, corn, and jalapeno in a large serving bowl. Drizzle with the desired amount of dressing and toss to coat the pasta evenly.

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