Begin by bringing a large pot of salted water to a rolling boil. Add the elbow or rotini pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Once done, drain the pasta and rinse it under cold water.

While the pasta cools, chop the red onion into small pieces, halve the cherry tomatoes, and roughly chop a handful of fresh cilantro. Set aside.

In a medium bowl, combine half a cup of mayonnaise with the juice of one lime, chili powder, and a pinch of salt and pepper. Whisk until the dressing is smooth and creamy.

In a large mixing bowl, combine the cooled pasta with the corn, chopped veggies, and crumbled cotija cheese. Gently fold them together.

Pour the prepared dressing over the pasta mixture and gently toss everything together until evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.