Step 1: Cook the Corn. Choose your preferred method to cook the corn. For grilling, preheat your grill to medium-high heat, brush the corn with olive oil, season with salt, and grill for about 10-15 minutes, turning occasionally until charred and tender. Alternatively, boil the corn for 5-7 minutes until tender-crisp, or roast in a 400°F oven for 20-25 minutes.

Step 2: Prepare the Pasta. Bring a large pot of salted water to a rolling boil. Add the chosen pasta and cook according to package directions until al dente, about 8-10 minutes. Drain thoroughly and rinse under cold water to stop the cooking process.

Step 3: Make the Dressing. In a large mixing bowl, combine the mayonnaise, sour cream or Greek yogurt, cotija cheese, cilantro, lime juice, chili powder, cumin, garlic powder, and optional cayenne. Whisk together until smooth, and season with salt and pepper to taste.

Step 4: Assemble the Salad. Once the corn is cool, cut the kernels off the cob. In a bowl, combine the cooked pasta, fresh corn, and the creamy dressing. Toss gently until everything is well coated.

Step 5: Chill the Salad. Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes.

Step 6: Serve and Garnish. Before serving, give the salad a gentle stir, transfer to a serving dish, and garnish with additional cotija cheese and cilantro. Serve cold with lime wedges and hot sauce on the side if desired.