In a large skillet, heat 2 tablespoons of butter or olive oil over medium-high heat. Add the corn and sauté for 5-7 minutes until tender and slightly charred.

Bring a pot of salted water to a boil. Add pasta and cook according to package instructions (7-9 minutes until al dente). Drain and rinse with cold water.

In a large mixing bowl, combine mayonnaise, sour cream, lime juice, and chili powder. Whisk until smooth.

Allow the cooked corn to cool slightly. Add it to the dressing along with the pasta. Fold in until coated. Add cotija cheese, cilantro, and jalapeño.

Taste and adjust seasoning with salt and pepper. Serve immediately or refrigerate for 30 minutes before serving.