Boil a large pot of salted water and cook pasta according to package directions until al dente.

Drain pasta and rinse under cold water to stop the cooking process and cool.

In a large skillet over medium-high heat, sear corn kernels with a small amount of oil until charred, approximately 5-8 minutes.

In a small bowl, whisk together mayonnaise, crema, lime juice, minced garlic, chili powder, and smoked paprika to create the dressing.

In a large mixing bowl, combine the cooled pasta, charred corn, diced red onion, minced jalapeño, and chopped cilantro.

Pour the dressing over the pasta mixture and toss until evenly coated.

Fold in the crumbled cotija cheese.

Season with salt and black pepper to taste.

Refrigerate for at least 30 minutes before serving to allow flavors to meld.