Cook pasta according to package directions. Rinse in cold water, drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add corn and cook for 10 minutes, stirring occasionally, until partially charred on the outside. Remove from heat and set aside.
In a large mixing bowl, whisk together sour cream, yogurt, garlic powder, chili powder, salt, pepper, lime juice and lime zest.
Add cooked pasta, chicken, cilantro and cotija and mix until well combined. Refrigerate until serving.