Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 7-9 minutes. Drain and rinse under cold water.

In a skillet, heat olive oil over medium-high heat, add corn and sauté for 8-10 minutes until golden brown and slightly charred. Set aside to cool.

In a bowl, mix mayonnaise and sour cream, whisk in minced garlic, lime juice, chili powder, and paprika. Season with salt and pepper.

Combine the sautéed corn, cooled pasta, crumbled cotija cheese, chopped cilantro, and sliced green onions. Toss gently.

Pour the dressing over the salad and toss to coat evenly. Adjust seasoning if necessary.

Cover and chill for at least 30 minutes before serving. Optionally add diced jalapeño before serving.