Mexican Pasta Salad (Street Corn Flavor)

Cook 1 pound radiatore pasta in salted water until al dente. Drain and set aside to cool slightly.
While the pasta cooks, whisk together 1½ cups plain skyr, 1 cup mayonnaise, ¼ cup diced scallions, 2 tablespoons lime juice, 1½ tablespoons garlic paste, 1 tablespoon Tajin, 1 tablespoon elote seasoning, and 1 teaspoon ground cumin in a large bowl. Add fine sea salt and ground black pepper to taste; you'll likely add more once the mixture sits. Set aside.
Heat 2 tablespoons olive oil in a large skillet, then add in 16 ounces frozen corn, ½ red onion, and 1 tablespoon elote seasoning, and cook, stirring frequently, until the corn is slightly charred.
Add the cooled pasta to the bowl with the dressing, then add in the corn mixture and toss to coat. Refrigerate for 2 hours.
Stir in ½ cup cotija cheese and garnish with more cheese, chopped cilantro, and sliced jalapeno (if desired) right before serving.