Bring a large pot of salted water to a boil. While waiting, halve the cherry tomatoes, slice the cucumber and red onion, chop the cilantro, and cut the lime. Pat the ribeye dry and let it rest at room temperature for about 10 minutes.

Cook the fusilli until al dente according to package directions. Drain and rinse under cold water to stop the cooking process.

Season the steak generously with kosher salt, black pepper, and smoked paprika. Preheat the grill to medium-high heat.

Grill the steak for about 6 minutes on the first side, then flip and cook another 4–5 minutes until it reaches 130°F for medium-rare. Grill the corn and red pepper for 2–3 minutes per side until lightly charred.

Let the steak rest for 5 minutes before cutting it into bite-sized cubes. Slice the kernels from the corn and chop the grilled pepper into small pieces.

In a large serving bowl, combine the steak, cooked pasta, grilled vegetables, tomatoes, cucumber, and red onion.

Taste and season with additional salt and pepper if needed. Pour the cilantro lime vinaigrette over the salad and gently toss until everything is evenly coated. Let it sit for about 5 minutes so the flavors can blend.

Sprinkle with cotija cheese, chopped cilantro, and fresh lime juice. Toss gently one last time and serve your Classic Steak Pasta Salad immediately or chill for up to two hours before serving.