In a blender or food processor, combine the cilantro, oil, lime juice, garlic, oregano, brown sugar, cumin, orange juice, soy sauce, salt, and black pepper. Blend until smooth, then pour the marinade over the skirt steak and refrigerate for at least 2 hours, or overnight for the best flavor.

Preheat a grill to high heat, about 550–600°F. Remove the steak from the marinade, letting any excess drip off, then grill for about 2–3 minutes per side until a deep crust forms and the steak reaches your preferred doneness. Rest for 10 minutes before slicing thinly against the grain 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, rinse under cold water to stop the cooking process, and let the pasta 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 while still remaining tender. Remove from the heat and allow it to 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 as needed.

In a large serving bowl, combine the cooled pasta, sliced steak, charred corn, diced red onion, jalapeños, chopped cilantro, and Cotija cheese. Pour about half of the dressing over the salad and toss until evenly coated, adding more dressing as desired. Refrigerate for at least 30 minutes before serving, then garnish with extra Cotija cheese, cilantro, Tajín, and a squeeze of fresh lime juice.