Cook the pasta according to package directions until al dente. Drain thoroughly, rinse with cold water to stop cooking and remove excess starch, then toss with 1 tablespoon of olive oil to prevent sticking. Set aside to cool completely.

If using fresh corn: Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Add the husked corn cobs and cook, rotating every few minutes, until the kernels are beautifully charred and tender-crisp, about 8-10 minutes. Remove from heat and let cool slightly. Once cool enough to handle, carefully slice the kernels off the cobs.

If using frozen corn: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thawed frozen corn and cook, stirring occasionally, until the kernels are slightly browned and charred in spots, about 7-10 minutes. Remove from heat and let cool.

In a small bowl, whisk together the mayonnaise, sour cream (or Mexican crema), fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until the dressing is smooth and well combined. Taste and adjust seasonings as desired.

In a large mixing bowl, combine the cooled pasta, charred corn kernels, crumbled cotija cheese, finely diced red onion, chopped fresh cilantro, and the minced jalapeño (if using).

Pour the prepared creamy dressing over the pasta and corn mixture. Gently toss all ingredients until everything is evenly coated in the dressing.

Cover the bowl and refrigerate the street corn pasta salad for at least 30 minutes (or up to several hours) to allow the flavors to meld beautifully. Before serving, give the salad another gentle toss. Garnish with extra fresh cilantro and a sprinkle of cotija cheese, serving with lime wedges on the side for an extra zesty finish.