1. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until they are slightly charred and golden brown. This step adds a lovely smoky flavor reminiscent of grilled elote.
3. In a large mixing bowl, combine the cooled pasta, charred corn, red bell pepper, green onions, and cilantro. Toss to mix well.
4. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth and creamy.
5. Pour the dressing over the pasta mixture and toss until everything is evenly coated. Taste and adjust seasoning if necessary.
6. Gently fold in the crumbled cotija cheese, reserving a little for garnish if desired.
7. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.

Pro tip: Always taste and adjust the seasoning after the salad has chilled. This ensures the flavors are balanced and vibrant.