Bring a medium pot of salted water to a boil. Drop the pasta and cook until tender, about 7-10 minutes. Drain pasta and let cool slightly while the corn cooks.

Bring another pot of water to a boil with the cob of corn in it. Boil the corn for five minutes. Drain and let the corn cool enough so you can handle it.

Add the butter and red onion to a medium mixing bowl. Place the cob in the center of the bowl, end down. Cut the kernels off the cob into the bowl. While the kernels are still hot mix them with the butter until it evenly coats the onion and corn.

Add pasta, yogurt, cilantro, lime zest, lime juice, chili powder, salt, and pepper. Mix well until evenly combined. Serve pasta at room temperature with a drizzle of hot sauce.