In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.

If using fresh corn, grill it until lightly charred, about 5-7 minutes. Allow it to cool before removing the kernels from the cob.

In a small bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper. Adjust seasoning to taste.

In a large mixing bowl, combine the cooled pasta, grilled corn, chicken, red onion, bell pepper, cotija cheese, and cilantro.

Pour the dressing over the mixture and toss gently to combine, ensuring every bite is coated.

Transfer the salad to a serving dish or individual bowls. Garnish with extra cilantro and lime wedges if desired.