Begin by cooking the rotini or penne pasta according to the package instructions, aiming for al dente texture, which typically takes about 7-9 minutes. Once cooked, drain the pasta in a colander and rinse it thoroughly under cold water to stop the cooking process and cool it down.

While the pasta is cooking, turn your attention to the corn. If you’re using fresh corn, carefully remove the kernels from the cobs. For frozen corn, allow it to thaw, and for canned corn, ensure it is drained properly. Combine the corn with the pasta.

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

In a large mixing bowl, combine the cooled pasta, prepared corn, and the creamy dressing. Gently toss the mixture until all components are coated evenly.

Next, fold in the chopped fresh cilantro and crumbled cotija cheese, ensuring they are well-distributed throughout the mixture.

To allow the flavors to meld beautifully, refrigerate the salad for at least 30 minutes before serving.