Boil the Pasta: Cook the pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water until fully cooled.
Char the Corn: Heat olive oil in a cast iron skillet over medium-high heat. Add the dried corn in a flat layer. Let cook undisturbed for 4 minutes, toss, and cook for 2 more minutes until charred.
Mix the Dressing: In a large serving bowl, whisk the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt together until smooth.
Combine and Toss: Add the cooled pasta, charred corn, diced jalapeno, cilantro, and cotija cheese into the dressing bowl. Fold gently until completely mixed.
Chill: Cover and refrigerate for at least one hour before serving to let the flavors develop.
