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

Optional but recommended: Heat a skillet over medium-high heat. Add the corn in an even layer and let cook undisturbed for 2-3 minutes until lightly charred. Stir and char for another 2 minutes. Remove from heat and let cool.

In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, minced garlic, salt, and pepper until perfectly smooth.

Add the cooled pasta, charred corn, diced red onion, Cotija cheese, and chopped cilantro to the bowl with the dressing.

Toss gently until all ingredients are evenly coated in the creamy dressing.

Cover the bowl and refrigerate for at least 1 hour before serving to let the flavors meld. Garnish with an extra sprinkle of chili powder, Tajin, and lime wedges right before serving.