Begin by cooking the pasta according to the package instructions. Once done, drain and rinse it under cold water to cool it down. This step is essential to avoid mushy pasta.

In a large skillet, melt the butter over medium-high heat. Add the frozen corn and cook for about 5-7 minutes, stirring occasionally, until the corn is slightly browned. Browning the corn enhances its sweetness.

In a large bowl, combine the cooked pasta, browned corn, diced jalapeños, chopped cilantro, and crumbled cotija cheese. If you’re using any optional ingredients like diced avocado or tomatoes, feel free to add them now for extra flavor and nutrition!

In a small bowl, whisk together the dressing ingredients: mayonnaise, sour cream, lime juice, garlic powder, ground cumin, and chili powder until smooth. Taste the dressing and adjust the seasoning if needed.

Pour the dressing over the pasta salad mixture and gently toss everything together until well combined. Make sure every bite is coated with that delicious dressing!

Transfer the salad to a serving bowl. For an extra touch, garnish with additional cheese, chopped cilantro, and a sprinkle of tajin seasoning if desired. This final touch adds a burst of flavor!