Prepare the Pasta: Cook the pasta according to the package directions until it's just tender. Drain and rinse under cold water to halt the cooking. Set aside.

Char the Corn: Heat a grill pan or skillet over medium-high heat. Add the corn kernels and drizzle with olive oil. Stir occasionally until the corn develops a light char, about 5-7 minutes. Remove from heat and let it cool down.

Combine the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Taste and adjust the seasonings as desired.

Combine Ingredients: Add the cooked pasta, charred corn, red onion, and red bell pepper (if using) to the dressing. Toss until everything is evenly coated.

Add Cheese and Cilantro: Gently fold in the Cotija cheese and chopped cilantro.

Garnish: Sprinkle the salad with additional cilantro and serve with lime wedges for a zesty kick.

Chill (Optional): For best results, refrigerate the salad for 20-30 minutes to let the flavors meld before serving.