In a large pot of salted boiling water, cook your pasta until al dente as per the package instructions. Drain and rinse under cold water to stop the cooking process.

Prepare the corn: If using fresh corn, grill or roast the corn on the cob until slightly charred, then cut off the kernels. For frozen corn, sauté it briefly in a skillet to enhance its sweetness. Canned corn can simply be drained and rinsed.

In a large bowl, combine the mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper. Whisk until smooth.

Add the cooked pasta, corn, cotija cheese, and chopped cilantro into the dressing. Mix well until everything is evenly coated. If you’re adding jalapeños for a kick, now is the time!

Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together.

After chilling, give it one last stir, taste, and adjust seasoning if needed before serving.