Begin by bringing a large pot of salted water to a boil. Add the elbow macaroni or rotini and cook according to package instructions until al dente, about 7-9 minutes. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process, setting it aside.

If using fresh corn, carefully cut the kernels off the cob, yielding about 2 cups. If you’re using frozen corn, simply thaw it by placing it in a bowl of warm water. For canned corn, thoroughly drain and rinse it. Choose your corn option, as it adds delightful sweetness.

In a medium-sized bowl, combine ½ cup of mayonnaise, ¼ cup of sour cream, and the juice of one lime. Whisk in 1 teaspoon of chili powder, ½ teaspoon of smoked paprika, and ½ teaspoon of garlic powder, followed by a pinch of salt and pepper. Mix until smooth and creamy.

In a large mixing bowl, stir together the cooled pasta, corn, 1 cup of halved cherry tomatoes, ½ cup of finely chopped red onion, a handful of chopped fresh cilantro, and ½ cup of crumbled cotija cheese. Gently mix to distribute evenly.

Pour the prepared dressing over the pasta and vegetable mixture. Toss everything gently but thoroughly to ensure every ingredient is coated with the creamy dressing.

Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Once chilled, your Mexican Street Corn Pasta Salad is ready to serve! Use a large spoon to portion out servings and consider garnishing with extra cilantro and lime wedges for added freshness.