Generously season the chicken thighs with your preferred all-purpose BBQ rub and grill them over medium-high heat until they reach an internal temperature of 175–185°F.

Allow the chicken to rest for 5–10 minutes before cutting it into bite-sized pieces.

In a large pot, bring salted water to a boil and cook the rotini until al dente, following the package instructions.

Drain the pasta and rinse it under cold water to halt the cooking process, then let it cool completely.

Heat a large cast iron skillet over high heat and add the drained corn.

Cook the corn for 5–7 minutes, stirring occasionally, until it gets a light char without overcooking.

Remove the corn from the heat and let it cool slightly.

In a medium bowl, whisk together the Mexican crema, lime juice, cumin, chili powder, garlic powder, Tajín, salt, and black pepper until the mixture is smooth and creamy.

Taste the dressing and adjust the seasoning if necessary.

In a large mixing bowl, combine the cooled pasta, diced grilled chicken, charred corn, chopped bacon, red onion, jalapeños, cilantro, and Cotija cheese.

Drizzle half of the dressing over the salad and gently toss everything until well coated, adjusting the dressing to your liking.

Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors meld.

Just before serving, garnish with extra Cotija cheese, cilantro, Tajín, and a squeeze of fresh lime juice for a delightful finishing touch.