Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the elbow macaroni or penne, cooking until al dente, about 8-10 minutes. Drain the pasta in a colander, then rinse it under cold water to stop the cooking process and cool it down. Set the pasta aside in a large mixing bowl.

In a large skillet, melt 1 tablespoon of butter over medium heat. Once melted, add the sweet corn kernels to the skillet, spreading them out for even cooking. Sauté for about 8-10 minutes, stirring occasionally, until the corn is significantly charred and fragrant. Remove the skillet from heat and transfer the corn to a bowl to cool.

Once the charred corn has cooled slightly, sprinkle in the chili powder and smoked paprika. Use a spatula to mix well, ensuring the corn is evenly coated with the spices. Let the mixture sit for a few minutes to allow the flavors to meld while you prepare the dressing for the Mexican Street Corn Pasta Salad.

In the bowl with the cooled pasta, add the charred corn mixture, ½ cup of mayonnaise, freshly squeezed lime juice, crumbled cotija cheese, chopped cilantro, and diced jalapeño (if using). Gently toss all ingredients together until everything is coated and well combined, making sure not to break the pasta.

Sprinkle salt and black pepper to taste over the salad, adjusting according to your preference. Cover the bowl tightly with plastic wrap or a lid and refrigerate the Mexican Street Corn Pasta Salad for at least 30 minutes to allow the flavors to meld together and enhance the overall dish.

After chilling, give the pasta salad a good stir. If it appears dry, you can add a splash more lime juice or a dollop of mayonnaise to enhance the creaminess. Serve your delicious Mexican Street Corn Pasta Salad in a large bowl at your summer gatherings, and enjoy the delightful mixture of flavors and textures!