In a large pot, bring salted water to a rolling boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water until cooled.

While the pasta cools, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and pepper in a medium bowl until smooth and creamy.

In a large mixing bowl, combine the cooled pasta with sweet corn, diced red bell pepper, chopped red onion, fresh cilantro, and crumbled cotija cheese. Stir gently to maintain texture.

Drizzle the creamy dressing over the salad mixture and toss together until evenly coated. Avoid overmixing.

Cover the bowl and let the salad chill in the refrigerator for at least 15-30 minutes to allow flavors to meld.

Before serving, taste and adjust seasoning if needed. Serve garnished with extra crumbled cotija cheese and a squeeze of fresh lime juice.