1. Bring a large pot of salted water to a boil. Cook the rotini until al dente according to package directions, then drain and rinse under cold water. Shake off excess water.

2. Heat a large skillet over medium-high heat. Add the corn and cook for 5 to 7 minutes, stirring occasionally, until lightly charred in spots. Let it cool slightly.

3. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic, salt, and black pepper until smooth.

4. Add the cooled pasta, charred corn, red onion, jalapeño, cilantro, and 1/2 cup cotija cheese to the dressing.

5. Toss gently until everything is evenly coated. Cover and chill for at least 30 minutes.

6. Stir before serving, then top with the remaining cotija cheese, extra cilantro if desired, and lime wedges.