Cook the pasta according to package directions until al dente. Drain well and rinse under cold water to stop the cooking process. Set aside.

Prepare the corn: In a large skillet over medium-high heat, add 1 tablespoon of oil. Add the corn kernels and cook, stirring occasionally, until kernels are lightly charred (about 5-7 minutes). Remove from heat and let cool slightly.

While the corn cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream/yogurt, lime juice, chili powder, cumin, and cayenne pepper until smooth. Season generously with salt and pepper. Taste and adjust seasonings as needed.

In a very large mixing bowl, combine the cooled pasta, charred corn, chopped red onion, halved tomatoes, and most of the chopped cilantro (reserve a little for garnish).

Pour the dressing over the pasta mixture. Toss gently until everything is evenly coated. Fold in about two-thirds of the crumbled cotija cheese.

Cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, garnish with the remaining cotija cheese and fresh cilantro.