Bring a large pot of salted water to a boil. Add your pasta and cook to al dente. Drain and set aside to cool completely.
Roast the Corn
In a large non-stick skillet cook the corn on medium high heat until the corn starts to get dark brown spots.
Make the dressing
In a large mixing bowl combine the mayonnaise, sour cream, lime juice, chili powder, cayenne pepper and garlic salt. Add pepper to taste.
To the dressing mix add the corn, pasta, cotija cheese and cilantro.
Toss together until everything is well combined.
Refrigerate for 1-2 hours until chilled.
Store leftovers in the fridge for 2-3 days.
You can add in diced jalapenos or green chilies for a spicy kick.
If you can’t find cotija cheese you can substitute feta.
You can substitute the sour cream for Mexican crema.
Any short pasta will work, penne, shells even elbow.