In a large pot, bring salted water to a rolling boil. Add the cooked pasta and boil until al dente, about 7 to 9 minutes. Drain and rinse under cold water.

Prepare your corn. If fresh, slice the kernels off the cobs. If using canned, drain and rinse. For frozen corn, thaw it by rinsing under warm water.

In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.

In a large bowl, combine cooled pasta, corn, halved cherry tomatoes, chopped red onion, cilantro, and cotija cheese. Pour dressing over and gently toss to coat.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Stir before serving.