Bring a large pot of salted water to a boil. Add macaroni and cook for 8–10 minutes (or as per package instructions) until al dente. Drain and rinse under cold water to cool.
Brush fresh corn with oil and grill over high heat for 3–4 minutes per side until charred, or roast at 425°F for 12–15 minutes. Cool, then cut kernels off the cob.
In a small bowl, whisk together Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt. Taste and adjust seasoning.
In a large bowl, add cooled pasta, corn, black beans, cherry tomatoes, bell pepper, red onion, cilantro, and jalapeño. Pour dressing over the mixture and toss gently but thoroughly.
Cover and refrigerate for 30 minutes to blend flavors, though it’s fine to eat at room temperature after mixing.