Season the chicken thighs generously with your favorite all-purpose BBQ rub and grill over medium-high heat until they reach an internal temperature of 175–185°F. Let the chicken rest for 5–10 minutes before dicing it into bite-sized pieces.

Bring a large pot of salted water to a boil and cook the rotini until al dente according to the package directions. Drain the pasta, rinse under cold water to stop the cooking process, and allow it to cool completely.

Heat a large cast iron skillet over high heat and add the drained corn. Cook for 5–7 minutes, stirring occasionally, until the corn develops a light char without becoming overcooked. Remove from the heat and let it cool slightly.

In a medium bowl, whisk together the Mexican crema, lime juice, cumin, chili powder, garlic powder, onion powder, Tajín, salt, and black pepper until smooth and creamy. Taste and adjust the seasoning if needed.

In a large mixing bowl, combine the cooled pasta, diced grilled chicken, charred corn, chopped bacon, red onion, jalapeños, cilantro, and Cotija cheese. Pour ½ the dressing over the top and gently toss until everything is evenly coated. (Adjust the dressing to your preference)

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to come together. Garnish with extra Cotija cheese, cilantro, Tajín, and a squeeze of fresh lime juice just before serving for the perfect finishing touch.