Bring a large pot of salted water to a boil.

Add the pasta and cook until just al dente—firm but tender. This prevents it from becoming mushy once mixed with the dressing.

Drain and rinse under cold water to stop the cooking process and remove excess starch. Set aside to cool completely.

If using fresh corn:

Heat a grill or stovetop pan over medium-high heat.

Lightly brush the corn with oil, then grill for 8 to 10 minutes, turning occasionally, until golden with a slight char. This enhances its natural sweetness and adds a smoky depth.

Once cool enough to handle, slice the kernels off the cob.

If using frozen or canned corn:

Thaw frozen corn and pat it dry to avoid excess moisture.

Heat a dry skillet over medium-high heat and cook the corn for 4 to 5 minutes, stirring occasionally, until lightly browned.

In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper.

Whisk until smooth and creamy.

Taste and adjust seasoning—add more lime juice for brightness or chili powder for extra heat.

Add the cooled pasta, charred corn, red onion, jalapeño, and cilantro to the bowl with the dressing.

Toss everything together until fully coated.

Gently fold in the cotija cheese and diced avocado. Stir lightly to keep their texture intact.

Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld and the dressing to infuse the ingredients.

Before serving, give it a quick toss. If the dressing has thickened, stir in a splash of lime juice or a drizzle of olive oil to refresh the consistency.

Garnish with extra cotija cheese, a sprinkle of chili powder, and fresh cilantro.