Start by bringing a large pot of salted water to a rolling boil. Add 8 oz of pasta and cook according to package directions until al dente, typically about 8-10 minutes. Once done, drain the pasta and rinse it under cold water.

While the pasta cools, grab a mixing bowl and combine 1/2 cup mayonnaise and 1/4 cup sour cream. Whisk in cayenne pepper, chili flakes, salt, garlic powder, and black pepper. Add olive oil and lemon juice, stirring until smooth.

In a large serving bowl, combine the cooled pasta, 2 cups of roasted corn kernels, and 1 cup of crumbled queso fresco. Pour the prepared dressing over the mixture and gently toss until evenly coated.

Cover the assembled salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld beautifully.

Before serving, sprinkle 1/4 cup of chopped fresh cilantro on top to enhance flavor and presentation.