Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain and cool on a baking sheet.

In a mixing bowl, whisk together sour cream, mayonnaise, and olive oil until smooth and creamy. Set aside.

Add chili powder, garlic powder, smoked paprika, ground cumin, cayenne, lime juice, and lime zest to the dressing. Whisk until well combined.

In a large bowl, combine the cooled rotini pasta, fire-roasted corn, crumbled cotija cheese, and cilantro. Toss gently to mix.

Drizzle the dressing over the pasta mixture and toss until everything is evenly coated.

Cover the salad with plastic wrap or transfer to an airtight container. Chill for at least an hour before serving.