In a large pot of generously salted water, boil pasta just to al dente. Drain and let cool.
While pasta is boiling, heat olive oil in skillet over medium high heat. Drain corn and add to hot skillet. Corn should sizzle a little and possibly pop. Sautee corn until brown and a little seared. Remove from heat and allow to cool.
When pasta and corn are cooled, combine in a large bowl with chopped cilantro, diced onion, diced jalapeno peppers and 1 cup crumbled cotija cheese.
Whisk together dressing ingredients, drizzle about 1/2-2/3 over salad and toss. Save the rest of dressing for leftovers since the pasta will soak up the dressing and need refreshing.