Bring a large pot of salted water to a boil. Add the elbow macaroni or penne and cook according to the package instructions until al dente. Drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down completely. Set aside.

Melt the butter in a large skillet over medium heat. Add the sweet corn kernels and cook, stirring occasionally, until the corn becomes charred and golden, about 8-10 minutes. This will give the salad a nice smoky flavor.

With the skillet off the heat, add the chili powder and smoked paprika to the charred corn. Stir well so the spices coat the corn evenly, then allow the mixture to cool slightly before combining with other ingredients.

In a large mixing bowl, combine the cooked and cooled pasta (from Step 1), the seasoned charred corn (from Step 3), mayonnaise, lime juice, crumbled cotija cheese, chopped cilantro leaves, and minced jalapeño if you want a kick. Gently toss everything together until well combined. I like to add a little extra lime juice for even more brightness.

Season the salad with salt and black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy.