1. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and rinse under cold water to cool completely.

2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until golden brown and charred in spots (about 8-10 minutes). Remove from heat and let cool.

3. Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, minced chipotle peppers, adobo sauce, chili powder, garlic powder, smoked paprika, salt, and pepper until smooth.

4. In a large mixing bowl, combine the cooled pasta, charred corn, red onion, jalapeño, and half of the cotija cheese.

5. Pour the dressing over the pasta mixture and toss until evenly coated.

6. Stir in the cilantro and the remaining cotija cheese.

7. Taste and adjust seasoning with more lime juice or salt if needed.

8. Refrigerate for at least 30 minutes before serving to allow flavors to meld.