Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Drain and rinse quickly under cool water to stop the cooking. Toss with a drizzle of oil to keep it from sticking and let it cool slightly.

Char the corn: Heat a large cast-iron skillet over medium-high until very hot. Add 1–2 tablespoons oil, then the corn in an even layer. Let it sit for 2–3 minutes before stirring so it gets color. Cook, stirring occasionally, until kernels are deeply charred in spots, 6–8 minutes. Season with a pinch of salt and let cool.

Make the dressing: In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime zest, lime juice, garlic, chili powder, smoked paprika, cumin, honey (if using), 1/2 teaspoon salt, and a few grinds of black pepper. Adjust lime and salt to taste. The dressing should be tangy and well-seasoned.

Add aromatics: Stir in the red onion, scallions, jalapeño (if using), and most of the cilantro. Reserve a little cilantro for garnish.

Combine: Add the cooled pasta and charred corn to the bowl. Toss until every piece is coated. Fold in most of the cotija, saving some to sprinkle on top.

Taste and tweak: Add more lime juice, salt, or chili powder if it needs a lift. If it feels heavy, a splash of water or an extra squeeze of lime will loosen the dressing.

Finish and serve: Transfer to a serving platter. Top with remaining cotija and cilantro. Serve at room temperature, or chill for 30–60 minutes for a colder salad.