Bring a large pot of salted water to a rolling boil over high heat. Add your chosen pasta and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, drain and rinse under cold water.

In a large skillet, heat olive oil over medium-high heat. Add thawed corn kernels and sauté for about 5-7 minutes until golden and charred. Sprinkle in chili powder, smoked paprika, garlic powder, salt, and pepper, mixing to coat the corn.

In a medium bowl, whisk together mayonnaise, sour cream, and lime juice until smooth. Season with salt and pepper.

In a large mixing bowl, combine cooled pasta, sautéed corn, red onion, and cilantro. Pour dressing over the top and toss gently to coat.

Fold in crumbled cotija cheese carefully for added flavor and texture.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Before serving, toss and sprinkle with Tajín seasoning.