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Cook the pasta to al dente, according to package instructions. Drain and immediately toss with olive oil in a large bowl to prevent the pasta from sticking together. Allow the pasta to cool on the counter or in the fridge while you prepare the corn.
Bring a large pot of water to a boil over high heat. Add the corn and cook for 5 minutes or until tender and bright yellow. Transfer to a plate and allow the corn to cool for several minutes until cool to the touch.
Cut the corn kernels off the cob and into a medium bowl.
In a small bowl, whisk together lime juice, mayonnaise, Mexican crema, garlic powder, salt, and cayenne pepper.
Add the mayonnaise sauce, cooked corn, cilantro, and cotija cheese to the bowl of pasta and toss together to combine.
Top with additional cilantro, cotija cheese, and Tajín if desired. Serve immediately or refrigerate until ready to eat.