Begin by bringing a large pot of salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente, about 8–10 minutes. Once done, drain and rinse under cold water to cool completely.

While the pasta cools, finely dice the red onion and halve the cherry tomatoes. Place them in a large mixing bowl. Optionally dice jalapeños for added heat. Finally, chop the cilantro and add it to the mix.

In a medium-sized bowl, combine the mayonnaise, lime juice, chili powder, salt, and pepper. Whisk until smooth and creamy. Adjust lime juice and chili powder to your preference.

In the bowl with chopped vegetables, add the cooled pasta and drained corn. Crumble the cotija cheese over the top, then pour the creamy dressing over everything. Gently toss to coat all ingredients.

Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, give it a final toss and enjoy cold.