Bring a large pot of salted water to a boil over high heat. Add 8 oz. of elbow macaroni or penne, cooking until al dente, about 8–10 minutes. Drain and rinse under cold water, set aside.

In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add 3 cups of sweet corn kernels, cooking for 8–10 minutes until charred and golden. Stir in 1/2 teaspoon of chili powder and 1/4 teaspoon of smoked paprika, allow to cool.

In a mixing bowl, combine cooled pasta and charred corn. Add 1/2 cup of mayonnaise, juice of 1 lime, 1/2 cup of crumbled cotija cheese, 1/4 cup of chopped cilantro, and minced jalapeño if desired. Toss until well combined.

Taste and adjust seasoning with salt and black pepper as needed.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes.

Once chilled, give the salad a gentle toss before serving. Garnish with additional cilantro and cotija cheese.