Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and spread on a baking sheet to cool quickly, or rinse briefly under cold water and drain thoroughly.

Heat a skillet over medium-high heat. Add the drained canned corn or fresh kernels and cook until you see browned, slightly charred spots, about 4 to 6 minutes. Remove from heat and let cool slightly.

In a large mixing bowl combine the roasted corn and crumbled cotija. Stir to distribute the cheese evenly.

Add lime juice, diced jalapeño, mayonnaise, and sour cream. Sprinkle in the chili powder and garlic powder. Season with salt and pepper and whisk or stir until the dressing is smooth and evenly coated.

Add the cooled pasta to the bowl. Gently toss so each piece is coated with the dressing and corn mixture.

Taste and adjust seasoning: add more lime for brightness, extra salt for depth, or more chili powder for heat.

Cover and chill in the refrigerator for 30 minutes so the flavors meld. Just before serving, garnish with chopped fresh cilantro.