Start by bringing a large pot of salted water to a boil. Add 8 ounces of rotini or shell pasta and cook according to package instructions until al dente, usually about 8–10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process. Set the cooled pasta aside in a large mixing bowl.

While the pasta cooks, grill 2 cups of corn kernels over medium-high heat on a grill or skillet until they are lightly charred, about 8–10 minutes. If using frozen or canned corn, sauté in a pan until heated through and slightly browned. Allow the corn to cool completely before adding it to the pasta salad.

In a medium bowl, whisk together ½ cup of mayonnaise, ⅓ cup of sour cream, 1 tablespoon of fresh lime juice, and 1 teaspoon of lime zest. Add ½ teaspoon of chili powder, ¼ teaspoon of smoked paprika, and ½ teaspoon of garlic powder to the mixture. Continue whisking until the dressing is smooth and creamy, then set it aside.

In the large mixing bowl with the cooled pasta, add the charred corn, ½ cup of crumbled cotija cheese, ¼ cup of chopped cilantro, and sliced green onions. Pour the creamy dressing over the top and toss everything gently to coat the ingredients evenly. Ensure that each piece of pasta and corn is well-dressed for maximum flavor.

Taste the creamy street corn pasta salad and season it with salt and black pepper to your preference. For optimal flavor, cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully, enhancing the overall taste of the dish.

Before serving, check the consistency of your salad. If it appears too thick, refresh it with a splash of lime juice or a dollop of additional mayonnaise for added creaminess. Serve this vibrant creamy street corn pasta salad as a side dish at your summer gatherings or enjoy it as a hearty meal on its own.