For the Dressing:

1. In a large mixing bowl, whisk together all the ingredients for the dressing and season, to taste, with salt and pepper.
2. Set aside.

For the Corn:

1. Preheat the grill or a grill pan to medium-high. Rub the corn all over with olive oil and season with salt.
2. Add the corn to the hot grill and cook, turning every 30-45 seconds, until it is lightly charred on all sides.
3. Remove from the heat, allow to cool slightly, and then cut the grilled corn kernels off the cobs.

For the Pasta:

1. Cook the pasta in salted boiling water until el dente, according to the package directions. Drain well.
2. Add the chopped onion, garlic, grilled corn, and cilantro to the bowl with the dressing and stir to combine.
3. Stir in the cooked and drained pasta. Stir in the cheese. Season the pasta salad, to taste, with additional salt and pepper.
4. Eat immediately or chill for a couple hours to allow the flavors to meld. If serving later, allow the pasta salad to come to room temperature before serving.
5. If desired, top with a little additional lime zest and chili powder before serving.