Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper and set aside to cool to room temperature. Or pop it in the fridge to speed up the cooling process.

In a medium bowl, combine sour cream, mayonnaise, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice, and a couple large pinches of salt and pepper. Mix until well combined, smooth, and creamy.

Add the cooled pasta, cooked corn, crumbled Cotija cheese, and chopped cilantro to a large bowl.

Pour most of the prepared dressing over the pasta mixture. Toss gently until everything is well coated.

Transfer the pasta salad to a serving platter. Drizzle with the remaining dressing and garnish with extra chopped cilantro.

If making ahead, reserve the Cotija cheese and add it just before serving to prevent the salad from drying out. Add half the dressing initially, then add the remaining dressing and Cotija cheese just before serving.