Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain thoroughly and rinse with cold water to stop the cooking process and cool the pasta down. Set aside in a large mixing bowl.

If using fresh corn, remove kernels from the cobs. Place frozen or fresh corn in a single layer in your air fryer basket. Air fry at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through, until the corn is lightly charred and tender. (Alternatively, spread corn on a baking sheet and roast in a preheated oven at 425°F (220°C) for 15-20 minutes, stirring once, until charred). Let cool slightly.

While the corn cools, prepare the dressing. In a medium bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined. Taste and adjust seasonings as needed for your preference.

Add the cooled charred corn, diced red onion, chopped cilantro, chopped scallions, and minced jalapeño (if using) to the large mixing bowl with the cooled pasta. Pour the prepared dressing over the ingredients. Gently toss to combine, ensuring all ingredients are evenly coated with the dressing.

Carefully fold in the crumbled Cotija cheese. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill completely.

Before serving, give the salad another gentle toss. Garnish with extra cilantro or a light sprinkle of chili powder, if desired. Serve chilled as a vibrant side dish or a refreshing light meal.