If using frozen corn, heat a cast iron skillet over medium-high heat for about 2 minutes. Add the corn in a single layer and char for 3-4 minutes, stirring frequently until browned.

For fresh corn, shuck ears and grill over medium heat, turning occasionally until char marks appear, about 10 minutes.

In a small bowl, combine mayonnaise, sour cream, minced garlic, lime juice, lime zest, chili powder, and optional cayenne pepper. Whisk until smooth.

In a large mixing bowl, combine charred corn, cooked pasta, sliced green onions, chopped jalapeño, and cilantro. Crumble cotija cheese over the top.

Pour the creamy dressing over the salad mixture and toss gently until evenly coated.

Season with salt and black pepper as desired. Serve immediately or refrigerate for about an hour before serving.