The Preparation
Cook pasta according to package directions, drain, and cool.
Grill or roast corn until charred in spots; cut kernels off the cob.
In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, and garlic powder.
Add cooled pasta, corn kernels, cotija cheese, cilantro, red onion, and jalapeño.
Toss until well coated.
Season with salt and pepper.
Refrigerate for at least 30 minutes before serving.
Top with extra cotija and a dusting of chili powder to serve.
