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 stop the cooking process.

If using fresh corn, cut the kernels off the cob. For frozen corn, simply thaw it. If using canned corn, drain and rinse. To add a smoky flavor, you can roast the corn in a skillet over medium heat until slightly charred.

In a large bowl, combine the cooked pasta, corn, red bell pepper, red onion, jalapeño (if using), and chopped cilantro.

In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, salt, and pepper until well combined.

Pour the dressing over the pasta salad mixture and toss everything together until evenly coated. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Before serving, top with crumbled queso fresco or feta cheese if desired.