Bring a large pot of salted water to a boil. Add the rotini and cook for 8-10 minutes until al dente. Drain the pasta and toss with olive oil, salt, and black pepper.

In a mixing bowl, combine sour cream, mayonnaise, and olive oil. Whisk in chili powder, garlic powder, smoked paprika, ground cumin, and cayenne. Stir in lime juice and zest.

In a serving bowl, combine the cooled pasta, corn, cotija cheese, and cilantro. Fold in the creamy dressing, mixing well.

Cover and refrigerate for at least 1 hour before serving. Stir gently before serving and garnish with cilantro.