Begin by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, roughly 7-9 minutes. Once done, drain the pasta in a colander and rinse it under cold water until completely cool.

While the pasta cools, prepare your corn. If using fresh corn, shuck the ears and cut the kernels off the cob. For frozen corn, simply thaw it in the microwave for a few minutes. Canned corn should be drained and rinsed.

In a medium-sized bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, and a pinch of salt and pepper until smooth and creamy.

In a large mixing bowl, combine the cooled pasta, prepared corn, and the smooth dressing. Gently fold in freshly chopped cilantro and crumbled cotija cheese.

Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving.