Begin by bringing a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7–9 minutes. Drain and rinse under cold water.

If using fresh corn, grill on medium-high heat until lightly charred, about 10–12 minutes; let cool and remove kernels. For canned corn, drain and rinse. Use about two cups of sweet corn.

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

In a large mixing bowl, combine the cooled macaroni, corn, cherry tomatoes, red onion, and cilantro. Gently fold in cotija cheese.

Pour the dressing over the salad mixture and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 30 minutes.

After chilling, give the salad a gentle stir and serve it chilled at your next gathering.