Begin by boiling a large pot of salted water. Add your preferred pasta like fusilli or rotini, and cook according to package instructions until al dente, typically 8-10 minutes. Once done, drain the pasta in a colander and immediately rinse it under cold water until cooled.

In a medium-sized mixing bowl, combine mayonnaise, sour cream, cayenne pepper, chili flakes, salt, garlic powder, black pepper, olive oil, and lemon juice. Whisk the mixture until you achieve a smooth and creamy consistency.

If using fresh corn, preheat your oven to 425°F (220°C). Remove the kernels from the cob and toss them with a drizzle of olive oil and salt. Spread the corn on a baking sheet and roast for about 15-20 minutes until golden and slightly charred.

In a large mixing bowl, combine the cooled pasta, roasted corn, and crumbled queso fresco cheese. Pour the prepared creamy dressing over the pasta mixture and gently toss until well mixed.

Cover the assembled salad and refrigerate for at least 1 hour to allow the flavors to meld.

Just before serving, sprinkle freshly chopped cilantro over the top and serve chilled.