Begin by bringing a large pot of salted water to a rolling boil. Add in 8 oz of elbow macaroni or penne pasta, and cook according to package directions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set aside to cool completely.

In a large skillet over medium-high heat, melt 2 tablespoons of butter until it sizzles. Add 2 cups of corn kernels and stir occasionally, letting them cook for 8-10 minutes until they are beautifully charred and golden brown. When done, remove the skillet from heat, and stir in a sprinkle of chili powder and smoked paprika.

In a large mixing bowl, combine the cooled pasta, charred corn, 1/2 cup of mayonnaise, and the juice of one lime. Gently fold in 1/4 cup of chopped cilantro, 1/2 cup of crumbled cotija cheese, and, if desired, diced jalapeño for an extra kick.

Enhance your Street Corn Pasta Salad by adding salt and freshly cracked black pepper to taste. Adjust lime juice and chili powder based on your preference.

Transfer the combined pasta salad into an airtight container. Refrigerate for at least 30 minutes, ideally for a few hours or overnight.

When ready to serve, take the salad out of the fridge and give it a gentle stir. Optionally, garnish with extra crumbled cotija cheese and cilantro before serving.