Bring a large pot of salted water to a boil and add the fusilli. Cook according to package directions. Drain.

Heat olive oil in a skillet over medium-high heat. Add the corn kernels and sauté for a few minutes, stirring often. Add the jalapeno and sauté for 1 more minute. Set aside.

To make the dressing, whisk all the dressing ingredients plus half of the cotija cheese together in a bowl until well combined.

Place the pasta, corn, and jalapeno in a large serving bowl and drizzle on as much dressing as desired. Toss to coat the pasta evenly.

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