Bring a large pot of salted water to a boil. Add ditalini pasta and cook until al dente, about 7-9 minutes. Drain and rinse under cold water.

In a skillet, cook chicken sausage over medium heat for 6-8 minutes until browned. Remove from heat and chop into bite-sized pieces.

In the same skillet, add olive oil and char the corn, jalapeno, and bell pepper over medium-high heat for about 5 minutes.

In a bowl, whisk together Greek yogurt, mayonnaise, olive oil, lime juice and zest, chili powder, cumin, and garlic powder until smooth.

Combine pasta, charred vegetables, sausage, black beans, and cilantro in a large bowl. Gently fold in avocado and cotija cheese. Drizzle with dressing and toss to combine.

Chill in the refrigerator for at least 30 minutes before serving.