In a medium bowl, combine mayonnaise, sour cream, kosher salt, black pepper, chipotle chili pepper, lime juice, and lime zest. Whisk until smooth and set aside.

Bring a large pot of salted water to a rolling boil. Cook rotini pasta according to package instructions until al dente, around 8-10 minutes. Drain and rinse under cold water.

Melt butter in a nonstick skillet over medium-high heat. Add fresh corn and sauté for 3-5 minutes until tender and slightly caramelized.

In a large mixing bowl, combine cooked pasta, sautéed corn, red onion, crumbled Cotija cheese, and cilantro. Gently toss to mix.

Pour the dressing over the mixture and stir gently to coat everything. Taste and adjust seasoning if needed. Chill for 30 minutes before serving for enhanced flavors.