Begin by bringing a large pot of salted water to a boil over high heat. Add the elbow pasta and cook for about 8-10 minutes, or until al dente. Drain and rinse under cool water, then set aside in a large mixing bowl.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the corn kernels and sauté for 8-10 minutes until they are golden and slightly charred.

Remove the skillet from heat and stir in 1 teaspoon of chili powder and 1/2 teaspoon of smoked paprika. Mix until the corn is evenly coated with the spices, then set aside to cool.

In a small bowl, whisk together 1/2 cup of mayonnaise and the juice of 1 lime until smooth.

In the mixing bowl, gently fold in the charred corn mixture, the creamy dressing, cotija cheese, cilantro, and jalapeño if using. Toss together until well combined.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Before serving, stir the salad and add more cotija cheese and a squeeze of lime juice on top.