Bring a large pot of salted water to a boil. Add the elbow or rotini pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water.

Chop the red onion finely, halve the cherry tomatoes, and chop the cilantro. Add diced jalapeños if desired.

In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth.

Combine the cooled pasta, corn, chopped vegetables, and crumbled cotija cheese in a large mixing bowl. Stir gently to mix.

Pour the dressing over the pasta mixture and toss gently until well coated.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.