Begin by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add your rotini pasta and cook for 8 to 10 minutes, or until it is al dente. Drain the pasta and rinse under cold water to stop the cooking process.

While the pasta is cooking, take fresh corn cobs and carefully remove the kernels. For deeper flavor, grill the corn for 2-3 minutes until slightly charred.

In a large mixing bowl, combine the cooled rotini pasta with the prepared corn kernels. Add mayonnaise, lime juice, and chopped cilantro, mixing until everything is evenly coated.

Fold in crumbled feta cheese (or Cotija) and chili powder, ensuring even distribution of flavors.

Taste your mixture and season with salt and pepper as needed, stirring well to incorporate the seasonings.

Cover the bowl with plastic wrap and chill in the refrigerator for 15 minutes before serving.

When ready to serve, give the salad a gentle stir and garnish with extra cilantro or lime wedges.