Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain, rinse under cold water, and set aside.

In a large skillet over medium-high heat, roast the corn for 5 to 7 minutes until lightly charred. Let it cool slightly.

In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper to create the dressing.

In a large serving bowl, combine the cooled pasta, charred corn, jalapeño, red onion, cilantro, and cotija cheese.

Pour the dressing over the pasta mixture and toss thoroughly to coat everything evenly.

Cover and refrigerate for at least 30 minutes before serving. Garnish with extra cilantro and cotija cheese.