Instructions
Cook the pasta according to package directions, then drain and rinse under cold water. While the pasta cools, heat a skillet over medium-high heat and cook the corn for 5–7 minutes, stirring occasionally, until lightly charred. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and smoked paprika. Add the cooled pasta, charred corn, cotija cheese, red onion, jalapeño, and cilantro, and toss until everything is evenly coated. Season with salt and pepper to taste, then refrigerate for at least 30 minutes before serving. Garnish with additional cotija, cilantro, and a squeeze of fresh lime.