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Preheat grill to medium-high heat. Remove the husks from the corn and add the corn to the grill. Cook for 8 to 10 minutes, turning occasionally, until lightly charred. Remove from grill and let cool. Cut the grilled corn off the cob and set aside.
Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions. Drain and rinse under cold water. Set aside.
In a large bowl, whisk together mayonnaise, sour cream, ½ tablespoon lime zest, 3 tablespoons lime juice, garlic, smoked paprika, salt, and pepper.
Add cooked pasta, corn kernels, red onion, cilantro, jalapeno, and ⅔ of the cheese. Toss well to combine.
Refrigerate at least 1 hour before serving. Sprinkle with the remaining cheese and extra cilantro if desired.