Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 7-9 minutes until al dente. Drain and rinse under cold water.

Grill fresh corn until charred about 10 minutes, or thaw frozen corn or drain canned corn.

In a medium bowl, whisk together mayonnaise, sour cream, and lime juice. Stir in chili powder, smoked paprika, garlic powder, and a pinch of salt and pepper.

In a large bowl, combine macaroni, corn, halved cherry tomatoes, diced red onion, chopped cilantro, and cotija cheese.

Pour dressing over the salad and toss until well coated.

Chill in the refrigerator for at least 30 minutes before serving.