Begin by bringing a large pot of salted water to a rolling boil. Add elbow macaroni or penne and cook for 8 to 10 minutes until al dente. Once done, drain the pasta and rinse it under cold water to stop the cooking process.

In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter. Add sweet corn kernels and toss to coat in the melted butter. Let the corn cook for about 8 to 10 minutes, stirring occasionally, until the kernels are golden brown and slightly charred.

Once the corn is beautifully charred, remove the skillet from the heat. Stir in a teaspoon of chili powder and half a teaspoon of smoked paprika, and allow to cool slightly.

In a large mixing bowl, combine the cooled pasta, charred corn, 1 cup of mayonnaise, and the juice of 2 fresh limes. Add crumbled cotija cheese, chopped cilantro, and diced jalapeño if desired.

Taste and season with salt and black pepper to suit your preference. Cover and refrigerate for at least 30 minutes before serving.

When ready, stir gently before serving and garnish with additional cotija cheese and fresh cilantro.