Begin by bringing a large pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Once cooked, drain the pasta well, then rinse it under cold running water to stop the cooking process and cool the pasta thoroughly. Set aside for assembly.

While the pasta is cooling, grill or sear the corn over medium heat for about 8-10 minutes until the kernels are lightly charred and sweet. Once cooked, allow the corn to cool slightly, then cut off the kernels using a sharp knife.

In a mixing bowl, combine the creamy elements for the dressing. Whisk together about ½ cup of mayonnaise, ½ cup of sour cream, 2 cloves of minced garlic, the juice of one fresh lime, and your seasonings: ½ teaspoon each of chili powder, ground cumin, and paprika, along with a pinch of cayenne pepper. Blend until the mixture is smooth and well combined.

In a large mixing bowl, combine the cooled pasta, grilled corn kernels, freshly chopped cilantro, finely diced red onion, and crumbled Cotija cheese. Carefully pour the creamy chili-lime dressing over the top, then gently toss everything together until well coated.

Serve immediately or allow it to chill in the refrigerator for 1-2 hours to let the flavors meld beautifully. Before serving, stir and taste, adjusting seasoning with additional lime juice or salt if needed.