Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package instructions until al dente, about 7-9 minutes. Drain the pasta in a colander and rinse it under cold water.

Prepare the corn. Grill fresh corn until lightly charred, then slice it off the cob, or thaw frozen corn, or rinse canned corn.

In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt and pepper until smooth.

In a large bowl, combine pasta, corn, cherry tomatoes, red onion, cilantro, and cotija cheese. Pour the dressing over and toss gently.

Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.