Bring a large pot of salted water to a boiling point. Add the ditalini pasta and cook until al dente, about 7-8 minutes. Drain and rinse under cold water to stop cooking.

Heat a grill or large skillet over medium-high heat and grill or pan-sear the corn until charred, about 10-12 minutes. Cut kernels off the cob or sauté canned corn until golden brown.

In a mixing bowl, whisk together mayonnaise, sour cream, garlic, lime juice, chili powder, cumin, paprika, cayenne, salt, and black pepper until creamy.

In a large bowl, combine cooled ditalini pasta, charred corn, red onion, cilantro, and Cotija cheese. Pour dressing over and gently toss to combine without breaking the ingredients.

Serve immediately or refrigerate for 1-2 hours to allow flavors to meld. Garnish with extra Cotija, lime zest, and olive oil before serving if desired.