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

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

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

Combine and Toss: Fold pasta into the dressing, then add charred corn, jalapeno, cilantro, and cotija. Toss gently until well coated.

Chill: Cover and refrigerate for at least 1 hour before serving to let the flavors meld.