Bring a large pot of salted water to a rolling boil. Add 3 cups of elbow macaroni and cook for 7-9 minutes or until al dente. Drain and rinse under cold water.

If using fresh corn, cut the kernels off the cob to yield about 2 cups. For frozen corn, thaw it in the microwave or stovetop. For canned corn, drain and rinse well.

In a mixing bowl, whisk together 1/3 cup of mayonnaise, 1/3 cup of sour cream, and 1 tablespoon of lime juice until smooth. Add 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of garlic powder. Season with salt and pepper to taste.

In a large mixing bowl, combine the cooled pasta, prepared corn, 1 cup of halved cherry tomatoes, 1/4 cup of diced red onion, and 1/4 cup of chopped fresh cilantro. Gently fold in 1/3 cup of crumbled cotija cheese. Pour the dressing over and toss until well coated.

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