Mexican Street Corn Pasta Salad

Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
Prepare the Corn:

If using fresh corn, cook the corn in a skillet over medium heat with a little oil until slightly charred. If using frozen or canned corn, simply heat it through.
Make the Dressing:

In a large bowl, mix together the mayonnaise, sour cream, garlic powder, smoked paprika, chili powder, and lime juice. Season with salt and pepper to taste.
Assemble the Salad:

Add the cooked pasta and corn to the bowl with the dressing. Stir until everything is well coated.
Add the Toppings:

Fold in the crumbled cotija cheese, chopped cilantro, and diced jalapeño (if using). Stir gently to combine.
Serving and Storage Tips: