Start by bringing a large pot of well-salted water to a rolling boil. Add your short pasta—like rotini or shells—and cook according to the package instructions until al dente, about 8-10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool completely while you prep the other ingredients.

If using fresh corn, preheat your grill or skillet over medium-high heat. Grill the corn for about 10-12 minutes, turning occasionally, until it’s nicely charred. Once cooked, let it cool, then carefully slice the kernels off the cob. If using frozen corn, thaw it and quickly sauté in a skillet for about 5 minutes until slightly charred for added flavor.

In a medium bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and minced garlic. Whisk everything together vigorously for about 1-2 minutes until the dressing is smooth and creamy.

In a large mixing bowl, add the cooled pasta and the chopped grilled corn. Pour the creamy dressing over them, using a spatula to gently toss and coat the pasta and corn evenly.

Gently fold in the freshly chopped cilantro, sliced green onions, and diced jalapeño if you’re looking for some added kick.

Finally, add the crumbled cotija cheese to the salad, tossing it lightly to combine.

Cover the bowl with plastic wrap or transfer the elote pasta salad to an airtight container. Refrigerate for at least 30 minutes, allowing all those delicious flavors to meld together.