Fill a large pot with salted water and bring it to a rolling boil. Add pasta and cook until al dente, usually 8-10 minutes. Drain and rinse under cool water.

Transfer the drained pasta to a large bowl or baking sheet to cool for about 10-15 minutes.

Grill fresh corn on medium-high heat for 10-12 minutes until slightly charred, or thaw frozen corn in the microwave.

In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic, salt, and pepper until smooth.

In the bowl with cooled pasta, add grilled corn and pour the creamy dressing over. Toss until fully coated.

Fold in chopped cilantro, sliced green onions, and jalapeño, mixing gently.

Stir in crumbled cotija cheese or feta.

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