Boil a large pot of salted water over high heat. Add 3 cups of elbow macaroni and cook for 7-9 minutes until al dente. Drain and rinse under cold water.

Prepare the corn by cutting kernels from fresh corn or thawing frozen corn. Drain canned corn. Set aside 2 cups.

In a medium bowl, combine 1/3 cup mayonnaise, 1/3 cup sour cream, and 1 tablespoon lime juice. Whisk in chili powder, smoked paprika, and garlic powder, with salt and pepper to taste.

In a large mixing bowl, combine cooked pasta, corn, halved cherry tomatoes, chopped cilantro, and crumbled cotija cheese. Toss gently.

Pour the dressing over the salad mixture and toss until evenly coated.

Cover and chill in the refrigerator for at least 30 minutes before serving.