Start by bringing a large pot of salted water to a rolling boil. Add 3 cups of rotini or penne pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain and rinse under cold water to stop the cooking process.

While the pasta cooks, prepare the corn. If using fresh corn, grill or boil it until tender, about 5-7 minutes. For frozen corn, simply thaw it and for canned corn, drain and rinse it. Measure out 2 cups of corn and set it aside.

In a separate mixing bowl, combine ⅓ cup mayonnaise, ⅓ cup sour cream, and 1 tablespoon of fresh lime juice. Add 1 teaspoon of chili powder, ½ teaspoon of smoked paprika, and ¼ teaspoon of garlic powder. Whisk everything together until smooth and creamy.

In a large bowl, add the cooked pasta and the prepared corn. Carefully pour the dressing over the pasta and corn mixture, using a spatula to gently fold everything together until well coated.

Fold in ¼ cup chopped fresh cilantro and ⅓ cup crumbled cotija cheese. Gently mix until evenly distributed.

For the best flavor, cover your salad and let it chill in the refrigerator for at least 30 minutes. Once chilled, give it a quick stir and taste for seasoning before serving.