Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the pasta cools, grill fresh corn until charred, about 5-7 minutes, then cut kernels off the cob. If using canned corn, drain and rinse.

In a large mixing bowl, combine the cooled pasta, corn, and Cotija cheese along with any additional ingredients like black beans.

In a separate bowl, whisk together olive oil, lime juice, cumin, and paprika to make the dressing.

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

Chill the salad for at least 30 minutes before serving for best flavor.