Begin by bringing a large pot of salted water to a rolling boil. Add your preferred pasta shape and cook it until al dente, typically 8-10 minutes. Drain and set aside to cool completely.

While the pasta cooks, heat a grill or skillet over medium-high heat. Grill fresh corn until charred on all sides, about 10 minutes, or sauté frozen corn until heated through. Set aside to cool.

Once the pasta has cooled, rinse it under cold running water in a colander to halt cooking, helping maintain texture.

In a large mixing bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, chili powder, and smoked paprika. Season with salt and pepper to taste.

Fold in the cooled pasta and grilled corn until well-coated. Adjust seasoning as necessary.

Stir in crumbled Cotija or feta cheese and garnish with cilantro. Refrigerate for at least 30 minutes before serving to meld flavors.