1. Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente, then drain and rinse briefly under cold water. Shake off excess water and let it cool.

2. If using fresh corn, grill or broil it until lightly charred, then cut the kernels from the cob. If using frozen or canned corn, toast it in a hot skillet until lightly browned. Let the corn cool.

3. In a large bowl, stir together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.

4. Add the cooled pasta, corn, red onion, cilantro, jalapeño, and most of the cotija cheese to the bowl.

5. Fold gently until the pasta and vegetables are evenly coated in the creamy lime dressing.

6. Cover and chill for at least 30 minutes so the flavors can blend.

7. Stir before serving, then top with the remaining cotija cheese, extra cilantro, and a little more lime juice if desired.