Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to the package instructions until al dente.
• Drain the pasta and rinse under cold water to stop the cooking process. Set aside.

Grill the Corn:

• Preheat your grill to medium-high heat.
• Lightly brush the corn ears with oil and place them on the grill.
• Grill for about 10 minutes, turning occasionally, until the kernels are nicely charred and tender.
• Allow the corn to cool slightly, then use a sharp knife to carefully cut the kernels off the cob. Place the kernels in a large mixing bowl.

Prepare the Dressing:

• In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper until smooth.

Assemble the Salad:

• To the bowl with the corn kernels, add the diced red bell pepper, chopped red onion, and minced jalapeño (if using).
• Pour the dressing over the vegetables and toss gently to combine.

Combine Pasta and Final Touches:

• Add the cooled pasta to the corn and vegetable mixture. Gently toss to ensure the pasta is evenly coated with the dressing.
• Fold in the crumbled cotija cheese and chopped cilantro. Taste and adjust the seasoning as needed.

Chill and Serve:

• Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
• Serve chilled or at room temperature as a side dish or light main course.