Bring a large pot of salted water to a boil, then add elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water until cooled.

If using fresh corn, preheat your grill to medium-high heat and grill the corn on the cob for about 10-15 minutes, turning frequently, until slightly charred. If using frozen or canned corn, thaw or rinse well to remove excess liquid.

In a large mixing bowl, whisk together ½ cup of mayonnaise, ½ cup of sour cream, lime juice, 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, and ½ teaspoon of garlic powder. Season with salt and pepper to taste.

In a large serving bowl, combine the cooked pasta, prepared corn, halved cherry tomatoes, chopped red onion, and optional fresh cilantro. Crumble ½ cup of cotija cheese into the mix and stir gently.

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

Cover the salad and place it in the refrigerator for at least 30 minutes before serving. Give the salad a gentle stir before serving.