Bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse briefly under cold water to stop cooking. Set pasta aside to cool.

Heat a dry skillet over medium-high heat. Add drained canned corn or fresh kernels and let them brown without stirring too often. Aim for a few charred spots for smoky flavor. Remove from heat and let cool slightly.

In a large mixing bowl, combine the roasted corn and crumbled cotija. Stir to distribute the cheese.

Add lime juice, diced jalapeño, mayonnaise, and sour cream to the bowl. Sprinkle in the chili powder and garlic powder. Season with salt and pepper and mix until smooth and evenly coated.

Add the cooled pasta to the dressing and toss gently to coat every piece. Taste and adjust salt, lime, or chili powder to your liking.

Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Chilling makes the salad taste brighter.

Just before serving, garnish with chopped cilantro and give the salad a final gentle toss.