Cook the Pasta: Bring a large pot of salted water to a boil, add the elbow macaroni or rotini pasta, and cook for 7-9 minutes until al dente. Drain and rinse under cold water.

Prepare the Corn: Slice kernels off the cob for grilled corn, or thaw and drain frozen or canned corn. Set aside.

Whisk the Dressing: In a medium bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. Whisk until smooth.

Assemble the Salad: In a large bowl, combine cooled pasta, prepared corn, halved cherry tomatoes, finely chopped red onion, cilantro, and cotija cheese. Gently fold ingredients together.

Combine and Toss: Pour dressing over the salad mix and toss gently to coat all ingredients.

Chill and Serve: Cover the salad and chill for at least 30 minutes to meld flavors. Stir before serving.