Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook according to the package instructions, about 8-10 minutes, until al dente. Drain the pasta in a colander, then rinse it under cold water to stop the cooking process and cool it down.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Drain the canned corn and add it to the skillet, stirring occasionally for about 5-7 minutes until the corn is slightly browned. Remove from heat and let cool.

In a large mixing bowl, combine the cooled rotini pasta and the sautéed corn. Add the chopped cilantro, diced red onion, diced jalapenos, and crumbled cotija cheese to the bowl. Toss gently until evenly mixed.

In a separate bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, minced garlic, cumin, salt, cayenne pepper, and black pepper until smooth.

Drizzle about half to two-thirds of the dressing over the pasta salad. Toss gently to coat all ingredients evenly. Add more dressing to taste if needed.

Cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes to chill.