Bring a large pot of salted water to a boil. Add 1 pound of elbow macaroni and cook according to the package directions until al dente. Once cooked, drain the pasta and rinse under cold water to stop the cooking process and help it cool completely.

While the pasta is cooking, prepare the corn. Preheat an indoor or outdoor grill to high heat and lightly brush the corn with oil. Grill the corn for a few minutes on each side until lightly charred. Alternatively, roast the corn in the oven at 425°F for 12–15 minutes. Let it cool, then slice the kernels off the cob to yield about 1 cup.

In the meantime, prepare the dressing by mixing all ingredients in a small bowl or blending them together. Combine ¾ cup Greek yogurt, ⅓ cup sour cream, the juice of 1 lime (about 3 tablespoons), 1 teaspoon chili powder, 1 teaspoon cumin, 1 minced garlic clove, and ½ teaspoon kosher salt. Mix until smooth and well combined.

In a large mixing bowl, add the cooled macaroni along with the rest of the salad ingredients: 1 cup black beans (drained and rinsed), 1 cup quartered cherry tomatoes, 1 diced green bell pepper, ½ finely chopped red onion, ¼ cup chopped fresh cilantro, 1 finely diced and seeded jalapeño, and the grilled corn kernels. Pour the prepared dressing over the top and toss gently to coat everything evenly.

Cover the bowl and refrigerate the salad for about 30 minutes to allow the flavors to meld, though it can also be served at room temperature. Before serving, taste and adjust seasoning with extra lime juice or salt as needed. Garnish with additional chopped cilantro and sliced jalapeño if desired.