Bring a large pot of salted water to a boil and add the fusilli. Cook according to package directions. Drain.
Heat oil in a skillet over medium-high heat. Add the corn kernels and cook for a few minutes, stirring often. Add the jalapeno and cook for 1 more minute. Add to the the drained penne.
To make the dressing, whisk all the dressing ingredients together in a bowl until well combined. Drizzle as much dressing as desired over the pasta, corn and jalapeno, tossing to coat evenly. Sprinkle with the cotija cheese, cilantro and chili powder. Serve with lime wedges.