Bring a large pot of salted water to a rolling boil over medium-high heat. Add 8 ounces of pasta and cook until al dente, about 10-12 minutes. Drain the pasta and rinse it under cold water.

While the pasta cooks, heat a grill over medium heat. Grill the corn for about 10 minutes, turning occasionally until charred. Let it cool before cutting kernels off the cob.

In a mixing bowl, combine ½ cup mayonnaise, ¼ cup lime juice, and ¼ cup chili powder. Whisk until creamy, then add 1 tsp salt and ½ tsp black pepper to adjust seasoning.

Add cooled pasta and grilled corn to the dressing, then sprinkle ½ cup crumbled Cotija cheese. Fold together until evenly coated.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold.