Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7–9 minutes. Drain and rinse with cold water.

Prepare corn: grill fresh corn until charred and tender, or thaw frozen corn or drain canned corn.

In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.

In a large bowl, combine the cooled pasta, prepared corn, chopped cilantro, and cotija cheese. Gently mix.

Pour the creamy dressing over the pasta mixture and toss until all ingredients are coated.

Cover and chill in the refrigerator for at least 30 minutes before serving.