In a small mixing bowl, whisk together mayonnaise, sour cream, minced garlic, lime juice, chili powder, cumin, paprika, cayenne, salt, and black pepper. Set aside.

Bring a large pot of salted water to a boil. Add ditalini pasta and cook until al dente, about 7-9 minutes. Drain, rinse under cold water, and let cool.

In a large mixing bowl, combine the cooked pasta, grilled or roasted corn, red onion, cilantro, and cotija cheese. Mix gently.

Pour the dressing over the salad mixture. Gently toss until everything is coated. Avoid smashing ingredients.

Serve immediately or let chill in the refrigerator for 1-2 hours to enhance flavors before serving.