Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.

Drain the pasta thoroughly in a colander and rinse with cold water to stop the cooking process and cool it down. Set aside.

**Skillet Method:** Heat a large skillet (cast iron works best) over medium-high heat. Add the olive oil. Once hot, add the corn kernels. Cook for 8-10 minutes, stirring occasionally, until the corn is slightly tender and has developed charred spots. Remove from heat, stir in smoked paprika, chili powder, and salt.

**Air Fryer Method:** Preheat air fryer to 375°F (190°C). In a bowl, toss corn kernels with olive oil, smoked paprika, chili powder, and salt. Spread in a single layer in the air fryer basket. Air fry for 10-12 minutes, shaking the basket halfway through, until corn is tender and slightly charred.

Transfer the charred corn to a large mixing bowl and let it cool for a few minutes.

In a medium mixing bowl, whisk together the mayonnaise, sour cream (or Mexican crema), fresh lime juice, minced garlic, chili powder, smoked paprika, ground cumin, cayenne pepper (if using), salt, and black pepper until smooth and well combined. Taste and adjust seasonings if necessary.

Add the cooled, drained pasta to the bowl with the charred corn.

Pour the creamy elote dressing over the pasta and corn mixture. Stir gently until everything is evenly coated.

Add the finely diced red onion, red bell pepper, chopped fresh cilantro, and minced jalapeño (if using) to the bowl. Gently fold to combine.

Finally, add about half of the crumbled cotija cheese and fold it into the salad.

Cover the bowl and refrigerate the Mexican Street Corn Pasta Salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 1-2 hours.

Before serving, give the salad a good stir. Garnish with the remaining crumbled cotija cheese, fresh cilantro, sliced pickled jalapeños (if desired), and lime wedges on the side for squeezing.