Bring a large pot of salted water to a vigorous boil. Add elbow macaroni and cook according to package instructions for 7-9 minutes until al dente. Drain and rinse under cold water.

Slice kernels off the cob if using fresh corn or ensure frozen/canned corn is thawed and drained. Aim for about 2 cups.

In a medium bowl, combine mayonnaise, sour cream, and lime juice. Whisk until smooth. Incorporate chili powder, smoked paprika, garlic powder, salt, and pepper, stirring to distribute spices evenly.

In a large bowl with cooled pasta, add prepared corn, cherry tomatoes, red onion, cilantro, and cotija cheese. Drizzle dressing and toss gently until well-coated.

Cover bowl or transfer salad to an airtight container. Refrigerate for at least 30 minutes before serving.