Begin by bringing a large pot of salted water to a boil. Add rotini or penne pasta, cooking until al dente, about 7-9 minutes. Drain and rinse under cold water.

If using fresh corn, grill the cobs over medium heat for about 10 minutes until slightly charred. For frozen corn, ensure it's thawed, and for canned corn, drain the liquid.

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

In a large mixing bowl, combine the cooled pasta, prepared corn, and half of the chopped cilantro. Pour the dressing over the mixture and toss gently to coat.

Gently fold in crumbled cotija cheese. Take care not to over-mix to maintain texture.

Cover and refrigerate for at least 30 minutes before serving. Sprinkle remaining cilantro on top before serving.