Bring a large pot of salted water to a rolling boil over medium-high heat. Add elbow macaroni and cook for 7 to 9 minutes until al dente, stirring occasionally.

Drain the pasta and rinse it under cold water to halt the cooking process.

Prepare corn by cutting kernels from fresh corn or thawing frozen corn; if using canned, drain and rinse.

In a medium mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.

In a large mixing bowl, combine cooled macaroni, prepared corn, halved cherry tomatoes, chopped red onion, cilantro, and cotija cheese. Pour the dressing over and toss gently until coated.

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