Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add dry rotini or fusilli pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Char the Corn: Heat a cast iron skillet over medium-high heat, add a splash of olive oil. Add dried corn, cook undisturbed for about 4 minutes, then toss and cook for an additional 2 minutes until golden. Set aside to cool.

Mix the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and kosher salt until smooth.

Combine and Toss: Fold cooled pasta into the dressing. Add charred corn, diced jalapeno, chopped cilantro, and crumbled cotija cheese, mix until evenly distributed.

Chill: Cover the salad and refrigerate for at least 1 hour before serving to allow flavors to meld.