Bring a large pot of salted water to a boil. Cook pasta according to package instructions for al dente. Drain and rinse under cold water to cool. Set aside.

While pasta boils, fry bacon in a skillet until crispy. Remove bacon, drain on paper towels, and chop. Optionally, sauté corn kernels in a little bacon grease for 3-4 minutes to char them.

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

In a large bowl, combine the cooled pasta, corn, red onion, jalapeño, crumbled Cotija cheese, and most of the bacon.

Pour the dressing over the pasta mixture and toss until well coated.

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

Right before serving, gently fold in the diced avocado and cilantro. Top with remaining bacon and extra cheese.