Bring a large pot of salted water to a boil and add elbow macaroni. Cook for 8-10 minutes until al dente, then drain and rinse under cold water.

Heat your grill or grill pan to medium-high. Grill the corn for about 10 minutes, turning until charred. Let it cool before cutting kernels off.

In a large mixing bowl, combine mayonnaise, lime juice, chili powder, and salt. Whisk until smooth and adjust seasoning.

Add the cooled pasta, grilled corn kernels, chopped cilantro, and crumbled Cotija cheese to the dressing. Toss gently until coated.

Cover the bowl and refrigerate for at least one hour to allow flavors to meld.

Serve chilled, garnished with extra Cotija cheese and a sprinkle of chili powder.