Bring a large pot of salted water to a boil. Add 3 cups of pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water, then transfer to a large mixing bowl to cool.

Grill or boil 2 cups of corn until tender, about 4-6 minutes, then cut the kernels off the cob. If using frozen corn, thaw under warm water or microwave for a minute. Add to the bowl with pasta.

In a separate bowl, whisk together ⅓ cup mayonnaise, ⅓ cup sour cream, 1 tablespoon lime juice, 1 teaspoon chili powder, ½ teaspoon smoked paprika, and ¼ teaspoon garlic powder. Season with salt and pepper to taste.

Pour the dressing over the pasta and corn mixture and stir until coated. Ensure every inch of pasta is covered.

Just before serving, fold in ¼ cup chopped cilantro and ⅓ cup crumbled cotija cheese.

Refrigerate tightly covered for at least 30 minutes before serving to enhance flavors.