In a large pot, bring water to a boil. Add a pinch of salt and the high-protein pasta. Cook according to package instructions until al dente, typically about 8-10 minutes. Once done, reserve 1/2 cup of pasta water and drain the rest.

If using fresh corn, grill or sauté it in a pan for a few minutes until slightly charred to enhance the flavor. Canned corn can be used directly but should be drained thoroughly.

In a large mixing bowl, combine the Greek yogurt, cotija cheese, lime juice, chili powder, and salt and pepper to taste. Stir until smooth.

Add the drained pasta and corn to the bowl with the sauce. Toss everything together, adding a bit of the reserved pasta water if needed to reach your desired creaminess.

Transfer to serving bowls and garnish with chopped cilantro. Enjoy your beautifully presented dish!