Cook the pasta according to package instructions in a large pot of salted water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the corn: If using fresh corn, grill or roast it until lightly charred, then cut the kernels off the cob. For frozen corn, thaw and toast it in a dry skillet over medium-high heat until slightly caramelized. Allow to cool.

Make the dressing: In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, smoked paprika, cumin, minced garlic, salt, and pepper. Adjust seasoning to taste.

Assemble the salad: In a large mixing bowl, combine the cooked pasta, prepared corn, diced red bell pepper, red onion, chopped cilantro, crumbled Cotija or feta cheese, and jalapeño (if using). Pour the dressing over the salad and toss gently to coat evenly.

Chill the salad: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Before serving, garnish with additional cheese, a sprinkle of chili powder or Tajín, and lime wedges. Serve chilled or at room temperature.