Cook the pasta according to package directions until al dente. Drain immediately and rinse under cold water to stop cooking. Set aside in a large mixing bowl.

Prepare the corn: If using frozen, thaw completely. In a large skillet over medium-high heat, add a tablespoon of oil (optional). Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until kernels are lightly charred and smoky, mimicking grilled corn.

While the corn cooks, prepare the dressing. In a small bowl, whisk together the mayonnaise (or crema), lime juice, chili powder, smoked paprika, cumin, salt, and pepper until smooth.

Combine the cooled pasta, charred corn, diced red onion, minced jalapeño (if using), and most of the chopped cilantro in the large bowl.

Pour the dressing over the pasta mixture. Toss gently until everything is evenly coated. Taste and adjust seasoning or lime juice as needed.

Fold in about three-quarters of the crumbled Cotija cheese. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Before serving, garnish the pasta salad with the remaining Cotija cheese and a sprinkle of fresh cilantro.