Mexican Street Corn Pasta Salad

Cook the Pasta:
Cook the pasta in a large pot of salted boiling water according to package instructions. Drain, rinse under cold water, and set aside.

Prepare the Corn:

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If using fresh corn, grill or sauté the kernels until lightly charred.
For frozen or canned corn, drain any excess liquid and sauté in a hot skillet for 5 minutes to enhance the flavor.
Make the Dressing:
In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.

Combine the Salad:
Add the cooked pasta, charred corn, cilantro, green onions, jalapeño (if using), and crumbled cotija cheese to the bowl. Toss until everything is well-coated with the dressing.