Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes; drain and rinse under cold water.

While the pasta cools, dice the red onion, halve the cherry tomatoes, and chop the cilantro. Prepare any additional veggies like jalapeños.

In a bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth and creamy.

In a large mixing bowl, combine the cooled pasta, corn, red onion, cherry tomatoes, cilantro, and cotija cheese, folding gently to mix.

Pour the dressing over the salad and toss gently to coat all ingredients evenly.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.