Start by boiling a large pot of salted water.

Add the pasta and cook according to the package instructions, aiming for an al dente texture (you want it firm but not hard).

Once done, drain the pasta and rinse it with cold water to cool it down quickly. This step will keep the pasta from becoming mushy. Set it aside to drain fully.

If you’re using fresh corn, brush the ears lightly with olive oil and grill them over medium-high heat for about 8-10 minutes. Keep turning them until you get those delicious charred marks.

Once the corn is grilled, let it cool for a few minutes. Next, use a sharp knife to carefully slice the kernels off the cob. For a smoky flavor, feel free to char the frozen corn in a skillet if that’s your choice.

In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.

Whisk until smooth, and taste to make sure it has the right balance of tangy and spicy. You can adjust the seasoning as you like—add more lime juice for extra freshness or chili powder for a little more heat.

Add the cooled pasta, grilled corn, chopped red onion, diced jalapeños, and fresh cilantro to the bowl with the dressing.

Gently toss everything together until evenly coated. This is where the magic happens—mix just enough so that every bite has that creamy, flavorful dressing.

Now, sprinkle in the crumbled cotija cheese (or your chosen cheese substitute).

Mix it lightly into the salad, allowing the cheese to add a nice creamy texture and flavor without overpowering the other ingredients.

For the best results, cover the salad and refrigerate for at least 30 minutes. This allows the flavors to meld together, creating that irresistible, well-balanced taste.

Serve chilled or at room temperature, and garnish with extra cilantro, lime wedges, and a light dusting of chili powder for an extra pop of flavor.