Bring a large pot of salted water to a boil and cook the pasta al dente according to package directions. Drain and toss with a splash of olive oil to prevent sticking; set aside to cool slightly.

While the pasta cooks, char the corn: heat a cast-iron skillet over medium-high heat with a little oil. Add the corn kernels and let them sit undisturbed until they begin to blister and brown — about 3–5 minutes. Stir and let a few more kernels caramelize. Transfer to a bowl to cool.

In a small bowl, whisk together mayonnaise, sour cream (or crema), lime zest, lime juice, smoked paprika, cumin, salt, and pepper until smooth and glossy. Adjust lime or salt to your liking.

In a large mixing bowl, combine the warm pasta, charred corn, cherry tomatoes, red onion, jalapeno, and cilantro.

Pour the dressing over everything and toss gently until evenly coated.

Fold in most of the cotija cheese, reserving a little for garnish.

Let the salad rest for 10 minutes so flavors marry, then taste and adjust seasoning.

Serve topped with a final crumble of cotija, a sprinkle of smoked paprika, and an extra squeeze of lime if desired.