Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and rinse under cold water to cool.

If using fresh corn, grill until charred, about 10 minutes, then cut kernels from the cob. For frozen corn, thaw; for canned corn, drain and rinse.

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

In a large mixing bowl, combine cooled pasta, prepared corn, cherry tomatoes, red onion, cilantro, and cotija cheese. Mix gently to combine.

Pour the dressing over the pasta mixture and toss gently until well-coated.

Cover the salad and chill in the refrigerator for at least 30 minutes before serving.