In a large pot, bring salted water to a rolling boil. Add your rotini or fusilli pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Heat a cast iron skillet over medium-high heat, add olive oil, and then the thawed corn. Cook undisturbed for 4 minutes, toss, and cook for another 2 minutes until golden brown.

In a medium bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt. Whisk until smooth.

In a large mixing bowl, fold together the cooled pasta, charred corn, diced jalapeño, cilantro, and cotija cheese. Mix gently.

Cover with plastic wrap and refrigerate for at least 1 hour before serving.

Stir gently before serving and enjoy.