Begin by bringing a large pot of salted water to a boil. Add 12 ounces of your chosen pasta and cook according to the package instructions until al dente, typically 8-10 minutes. Once done, drain the pasta thoroughly and rinse it under cold water to stop the cooking process.

In a skillet over medium heat, add 1 tablespoon of olive oil and let it warm. Then add 3 cups of corn. Cook the corn for about 5-7 minutes, stirring occasionally, until it becomes golden and slightly charred. Transfer the corn to a bowl to cool.

In a mixing bowl, combine ½ cup of mayonnaise, ¼ cup of sour cream or Greek yogurt, 1 tablespoon of lime juice, 1 teaspoon of chili powder, ½ teaspoon of smoked paprika, ¼ teaspoon of garlic powder, and a pinch of salt and black pepper. Whisk until smooth.

Once the pasta and corn are cool, combine them with the dressing, along with ¼ cup of finely chopped red onion, ¼ cup of chopped cilantro, and ½ cup of crumbled cotija cheese or feta. If desired, add a small jalapeño. Gently mix together.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Stir before serving and top with extra cheese and cilantro if desired.