Cook the pasta by bringing a large pot of salted water to a boil. Add the pasta and cook for 7-9 minutes until al dente. Drain and rinse under cold water.

Prepare the corn by grilling fresh corn until charred (about 10 minutes). Alternatively, use thawed frozen corn or drained canned corn.

In a mixing bowl, whisk together mayonnaise, sour cream, and lime juice until smooth. Add chili powder, smoked paprika, garlic powder, salt, and pepper; adjust to taste.

In a large bowl, combine cooked pasta and prepared corn. Pour the dressing over and gently toss until well-coated.

Fold in chopped cilantro and cotija cheese carefully to avoid breaking the pasta.

Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.

After chilling, stir gently and serve cold as a side dish at barbecues or potlucks.