Start by bringing a large pot of salted water to a rolling boil. Add elbow macaroni or penne and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop cooking, then set aside to cool completely.

In a large skillet, melt a tablespoon of butter over medium-high heat. Add sweet corn kernels and sauté for about 8-10 minutes, stirring occasionally, until charred and golden brown. Remove from heat and sprinkle in chili powder and smoked paprika, mixing well to coat the corn.

In a spacious mixing bowl, combine the cooled pasta and charred corn. Then, add mayonnaise and lime juice, mixing gently until evenly coated. Include crumbled cotija cheese, fresh cilantro, and optional chopped jalapeño for extra kick; toss everything until well-blended.

Taste and season with salt and pepper according to preference. Cover with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Once chilled, gently stir the salad before serving. Garnish with additional cotija cheese and fresh cilantro if desired.