Boil the Pasta: Bring a large pot of salted water to a boil. Add dry pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Char the Corn: Heat olive oil in a cast iron skillet over medium-high heat. Add thawed corn and cook undisturbed for about 4 minutes, then shake the pan and cook for another 2 minutes until charred.

Mix the Dressing: In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt. Whisk until smooth.

Combine and Toss: Fold the cooled pasta and charred corn into the dressing. Add jalapeno, cilantro, and cotija cheese. Toss gently to coat.

Chill: Cover tightly and refrigerate for at least 1 hour before serving.