1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
2. While the pasta cooks, preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Lightly brush the corn with oil and grill for about 10 minutes, turning occasionally, until charred and smoky spots develop. This step is key — the smoky flavor is what brings this salad to life.
3. Once the corn is grilled and cool enough to handle, use a sharp knife to cut the kernels off the cob. Remember those summer days shelling peas with Mama Lu? This step brings back that same slow, satisfying rhythm.
4. In a large mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, smoked paprika, chili powder, cumin, and minced garlic until smooth and creamy.
5. Add the grilled corn kernels, chopped jalapeño, cilantro, and half of the Cotija cheese to the dressing. Stir until everything is well coated.
6. Fold in the cooled pasta gently, making sure the dressing embraces each piece without breaking the pasta.
7. Season with salt and pepper to taste. If you like a little extra zing, add a squeeze more lime juice or a sprinkle of chili powder.
8. Transfer the salad to a serving bowl and sprinkle the remaining Cotija cheese on top. For an extra touch, garnish with a few cilantro leaves or a dusting of smoked paprika.
9. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld — although if you’re like me, you might find it hard to wait!

One of Mama Lu’s secrets was always letting dishes rest, giving the flavors time to settle and the ingredients to sing together. This salad is no different.