In a large pot, bring salted water to a vigorous boil. Add 12 ounces of pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water. Set aside to cool.

In a skillet over medium heat, add 1 tablespoon of olive oil. Warm for 1 minute, then add 3 cups of corn and sauté for 5–7 minutes until slightly golden. Remove from heat and let cool.

In a mixing bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth.

Add the cooled pasta, sautéed corn, 1/4 cup chopped cilantro, 1/4 cup finely chopped red onion, and crumbled cheese to the dressing. If desired, add finely chopped jalapeño. Gently fold until well coated.

Adjust seasoning as necessary. If you prefer more tang, add extra lime juice or chili powder. Cover and refrigerate for at least 30 minutes.

Before serving, mix the salad again. Top with extra crumbled cheese, a dash of chili powder, and additional chopped cilantro if desired.