Bring a large pot of salted water to a rolling boil over high heat. Add elbow macaroni and cook until al dente, about 7-9 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process; set aside to cool.

If using fresh corn, grill or steam it until tender, about 5-7 minutes, then cut off the kernels. For frozen corn, simply thaw it, and for canned corn, drain and rinse to remove excess sodium.

In a medium bowl, whisk together mayonnaise, sour cream, freshly squeezed lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth and well combined.

In a large mixing bowl, combine the cooked pasta, prepared corn, halved cherry tomatoes, chopped red onion, cilantro, and cotija cheese. Pour the dressing over the mixture and gently toss until everything is evenly coated.

Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld beautifully. Before serving, give it a quick stir to recoat the ingredients.