Cook Pasta: Boil salted water, add pasta, and cook per package instructions. Drain and cool.
Cook Chicken: Season with taco seasoning. Sauté in olive oil over medium-high heat for 6-8 minutes per side. Rest, then chop.
Make Dressing: Whisk together yogurt, mayo, taco seasoning, lime juice, cumin, paprika, garlic powder, and salt.
Assemble Salad: Combine pasta, chicken, corn, red onion, cilantro, and cotija in a large bowl. Toss with dressing.
Portion: Divide into 4 containers and refrigerate for up to 4 days.
