Begin by bringing a large pot of salted water to a rolling boil. Add elbow macaroni or penne and cook until al dente, about 8–10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 2 cups of sweet corn kernels, cooking for about 8–10 minutes until nicely charred.

Remove the skillet from heat and sprinkle in 1 teaspoon of chili powder and 1 teaspoon of smoked paprika. Stir well and let cool slightly.

In a large mixing bowl, combine the cooled pasta, charred corn, ½ cup of mayonnaise, 2 tablespoons of lime juice, ½ cup of cotija cheese, and cilantro. Mix gently until well combined.

Adjust seasoning with salt and black pepper. Cover the bowl and refrigerate for at least 30 minutes before serving.

When ready to serve, stir the salad and optionally top with additional cotija and cilantro. Enjoy chilled!