Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool it down, then set aside.

While the pasta cooks, preheat a grill to medium-high heat. Grill the corn, turning occasionally, until all sides are charred (about 10-12 minutes). Once cool, slice the kernels off the cob.

In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Mix until the dressing is smooth and well combined.

Add the cooled pasta, grilled corn, cotija cheese, jalapeño, cilantro, red onion, and cherry tomatoes (if using) into the dressing. Gently toss everything together until the pasta and vegetables are evenly coated with the creamy dressing.

Taste and adjust the seasoning, adding more salt, pepper, or lime juice if necessary. Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.

Serve chilled, garnished with extra cotija cheese, fresh cilantro, and lime wedges on the side for an extra burst of tangy flavor.