Cook the pasta according to package instructions until al dente, about 7-9 minutes. Drain and rinse under cold water.

Prepare the vegetables by dicing onion, halving tomatoes, and chopping cilantro. Combine in a mixing bowl.

In a separate bowl, whisk together mayonnaise, lime juice, chili powder, and salt and pepper to taste.

In a large bowl, combine cooled pasta, corn, onion, tomatoes, cilantro, and cotija cheese.

Pour dressing over the pasta mixture and gently toss to coat all ingredients evenly.

Cover and refrigerate the salad for at least 30 minutes before serving.