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Step 1: Cook the Pasta - Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until it’s al dente. Drain the pasta in a colander and rinse it under cold water. Set it aside.
Step 2: Prepare the Corn - If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it out. If using canned corn, drain and rinse it. Set it aside.
Step 3: Mix the Dressing - In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
Step 4: Combine Ingredients - In a large mixing bowl, combine the cooked macaroni, corn, cherry tomatoes, red onion, cilantro, and cotija cheese. Pour the dressing over the top and gently toss everything together.
Step 5: Chill and Serve - Cover the salad and refrigerate for at least 30 minutes before serving. Stir gently before serving and adjust seasoning if needed.