Bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions until al dente, then drain and rinse briefly under cold water to stop the cooking. Drain thoroughly and set aside.

While the pasta cooks, heat the neutral oil in a large skillet over medium-high heat. Add the corn and cook for 5–8 minutes, stirring occasionally, until the kernels are lightly browned or charred. If using frozen corn, thaw it completely and pat it dry before adding it to the skillet.

Transfer the hot corn to a large mixing bowl. Add the diced red onion and minced jalapeño, tossing gently so the warm corn softens the onion slightly while keeping the mixture crisp.

In a separate bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, optional lime zest, garlic, chili powder, optional smoked paprika or ancho chile, kosher salt, and black pepper. The dressing should be creamy, tangy, and boldly seasoned.

Add the cooled pasta, dressing, cotija cheese, cilantro, and optional green onions to the corn mixture. Toss gently until the pasta is evenly coated and the cheese and vegetables are distributed throughout.

Refrigerate the salad for at least 30 minutes before serving. Just before bringing it to the table, taste and adjust with more lime juice, salt, or chili powder as needed.