Preheat a grill or heat a stovetop grill pan over medium-high heat. If using a grill, lightly oil the grate.

Season the steak generously with salt and pepper. Place the steak on the grill and cook undisturbed for 6 minutes. Flip it once and continue cooking until it reaches your desired level of doneness. For medium-rare, cook the steak until it reaches an internal temperature of 130 degrees F.

Transfer the steak to a cutting board and let rest while you prepare the rest of the salad.

Place the corn and red pepper pieces on the hot grill. Grill for 2 to 3 minutes per side, or until char marks form. Remove from grill and set aside to cool to room temperature.

Cook the pasta to al dente, according to package instructions. Drain and rinse with cold water. Place the pasta in a large bowl.

Use a sharp knife to cut the steak into small cubes. Cut the charred corn off the cobs and chop up the grilled pepper pieces.

Add the steak, corn, pepper, tomatoes, cucumber, red onion, and cotija cheese to the pasta. Season with salt and black pepper, to taste.

Make the cilantro lime vinaigrette and pour desired amount over the pasta salad. Toss well until the salad is well coated. Taste and add more salt and pepper, if necessary. Garnish with cilantro and serve.