Bring a large pot of salted water to a rapid boil over high heat. Add the elbow macaroni or penne and cook until al dente, typically about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process.

In a large skillet, melt the butter over medium heat. Once melted, add the sweet corn kernels and cook for about 8-10 minutes until slightly charred and golden.

Remove the skillet from heat and sprinkle in the chili powder and smoked paprika, stirring well to coat the corn evenly. Allow the mixture to cool slightly.

In a large mixing bowl, combine the cooled pasta, charred corn mixture, mayonnaise, lime juice, crumbled cotija cheese, and chopped cilantro leaves. Mix well until evenly combined.

Taste the salad and season with salt and black pepper. Cover and refrigerate for at least 30 minutes.

After chilling, give the salad a gentle toss before serving. Enjoy as a side dish or a light meal.