Cook the pasta by boiling salted water and adding 8 ounces of elbow macaroni or penne. Cook for 8-10 minutes until al dente, then drain and rinse under cold water.

In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat and add 2 cups of sweet corn kernels. Cook for 8-10 minutes until charred.

Remove from heat and stir in 1 teaspoon of chili powder and 1 teaspoon of smoked paprika, then let it cool.

In a large bowl, combine cooled pasta, charred corn, ½ cup of mayonnaise, juice from one lime, ½ cup of crumbled cotija cheese, and ¼ cup of chopped cilantro. Fold together gently.

Taste and adjust seasoning with salt and black pepper as needed. Cover and refrigerate for at least 30 minutes.

Serve chilled, optionally garnished with more cotija cheese and cilantro.