Husk the corn and cut it off the cob. Heat a medium pan over medium heat, add olive oil, and roast the corn for 10-15 minutes until slightly charred.

Bring a pot of salted water to a boil and cook pasta according to package instructions (8-10 minutes). Drain and rinse with cold water.

Slice green onions and finely mince shallot, garlic, jalapeno, and cilantro. Crumble cotija cheese, zest the lime, and squeeze juice into a bowl.

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

In a large bowl, combine cooled pasta, roasted corn, green onions, shallot, jalapeno, cilantro, and cotija. Pour dressing and toss to coat.

Transfer to a serving dish, sprinkle additional cotija and herbs, and serve chilled or at room temperature.