Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Prepare the salad base: In a large mixing bowl, combine the cooked pasta, corn, red bell pepper, red onion, cilantro, and cotija cheese.
Make the dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth and well combined.
Assemble the salad: Pour the dressing over the pasta mixture and toss to coat evenly. Adjust seasoning with additional salt and pepper if needed.
Chill and serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve cold, garnished with extra cilantro and cotija cheese if desired.
Notes
Make it ahead: This salad is a fantastic make-ahead dish. Prepare it the night before, refrigerate, and serve it the next day. It actually tastes even better as the flavors meld overnight!
Cheese substitute: If you can’t find cotija cheese, feel free to substitute it with feta or Parmesan cheese for a similar salty, crumbly texture.
Spice level: If you like it spicier, add a little extra chili powder or even a dash of cayenne pepper. Want it milder? Use sweet paprika instead of smoked for a softer flavor.
Add-ins: Want to add a little more protein? Throw in some grilled chicken, shrimp, or even black beans. They all make great additions to this salad.
