Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8-10 minutes until al dente. Drain and rinse with cold water.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the corn and sauté for 5-7 minutes until browned. Remove from heat and let cool.

Chop cilantro, red onion, and jalapenos. Aim for a fine dice and set aside.

In the large bowl with the vegetables, add the cooled rotini and sautéed corn. Sprinkle in the cotija cheese and mix gently.

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

Drizzle half of the dressing over the salad and toss gently to coat.

Let the salad sit for 15-20 minutes at room temperature or serve chilled.