1. Boil the pasta in a large pot of salted water until al dente. Drain and rinse under cold water to cool.

2. Heat a large skillet over medium-high heat. Add corn kernels and sauté, dry or with a touch of oil, for 3 to 4 minutes until slightly charred. Let cool.

3. In a large bowl, whisk together mayonnaise, sour cream, cotija cheese, minced garlic, lime zest and juice, chili powder, smoked paprika, ground cumin, salt, and black pepper until smooth.

4. Add cooled pasta, charred corn, diced red onion, bell pepper, chopped cilantro, and sliced green onions to the dressing. Toss thoroughly to coat evenly.

5. Taste and adjust salt, pepper, or spices as desired.

6. Transfer to a serving dish and garnish with extra cotija cheese, additional cilantro, a sprinkle of chili powder or Tajín, and lime wedges if preferred. Serve chilled or at room temperature.