Cook the Pasta: Bring a large pot of salted water to a boil, add rotini pasta, and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Char the Corn: Heat a cast iron skillet over medium-high heat, add olive oil, and toss in corn kernels. Cook for 5-7 minutes until charred.

Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, and lime zest. Add spices and blend well.

Combine Everything: Add cooled pasta to the dressing, toss to coat, then fold in charred corn, onion, half the cotija, jalapeño, and avocado.

Serve the Salad: Transfer to a serving bowl, top with remaining cotija and cilantro. Serve immediately or refrigerate for 1 hour.