Begin by boiling a large pot of salted water over high heat. Once boiling, add pasta and cook for 7 to 9 minutes until al dente. Drain and rinse under cold water.

While the pasta cooks, prepare the corn. Cut kernels off fresh corn or thaw frozen corn, or drain canned corn. Aim for about 2 cups.

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

In a large bowl, combine the cooled pasta, corn, cherry tomatoes, red onion, and cilantro, folding gently to avoid breaking the pasta.

Drizzle dressing over the pasta mixture and gently toss to coat all ingredients.

Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Before serving, stir gently and adjust seasoning if necessary. Serve chilled with extra cilantro or cotija cheese as garnish.