Cook the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water.

Grill fresh corn for 8-10 minutes until charred, or prepare frozen/canned corn as needed. Allow to cool.

In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.

In a large mixing bowl, combine cooled macaroni, prepared corn, cherry tomatoes, chopped red onion, cilantro, and cotija cheese. Stir gently to combine.

Pour the dressing over the salad and toss until everything is coated in the dressing.

Cover and refrigerate for at least 30 minutes before serving to enhance the flavors.