Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente.

Drain the pasta in a colander and rinse under cold water to cool.

Grill the corn on medium-high heat for about 10 minutes, turning occasionally until charred. Alternatively, boil the corn for 5-7 minutes.

Once cooked, let it cool slightly, then cut the kernels off the cob.

In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper until smooth.

In a large bowl, combine the cooked pasta, corn kernels, cherry tomatoes, cilantro, and dressing. Mix well to combine.

Top with crumbled cotija cheese and additional cilantro if desired.

Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Serve cold and enjoy!