Bring a large pot of salted water to a boil, then add 12 ounces of your favorite pasta. Cook until al dente, about 8–10 minutes. Drain and rinse under cold water.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 3 cups of fresh corn and sauté for 5–7 minutes until tender and slightly charred. Remove from heat and let cool.

In a mixing bowl, combine 1/2 cup of mayonnaise, 1/4 cup of sour cream, and 1 tablespoon of lime juice. Whisk until smooth, then add chili powder, smoked paprika, garlic powder, salt, and black pepper.

In a large mixing bowl, combine cooled pasta, sautéed corn, 1/4 cup chopped red onion, 1/4 cup cilantro, and optional jalapeño. Sprinkle in 1/2 cup crumbled cotija cheese. Gently fold to combine.

Taste the salad and adjust seasoning as desired with extra salt, black pepper, or lime juice.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, stir the salad and garnish with extra cotija cheese and cilantro.