Preheat your grill to medium-high heat. Place the chicken breasts on the grill and cook for about 6-7 minutes per side until fully cooked through. Add the corn during the last 5 minutes, turning occasionally until charred. Remove from grill and set aside.

Let the grilled chicken rest for about 5 minutes, then slice it into bite-sized pieces. Meanwhile, let the grilled corn cool before cutting the kernels off the cob. Set aside.

In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until well combined and smooth. Set dressing aside.

Bring a large pot of salted water to a boil, add pasta, and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta, sliced grilled chicken, charred corn, red onion, and Cotija cheese. Pour the creamy dressing over and stir gently until everything is well-coated.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with cilantro and lime wedges before serving.