Bring a large pot of salted water to a rolling boil. Add 8 oz of elbow macaroni or penne and cook according to package instructions until al dente, usually about 7-9 minutes. Drain and rinse under cold water.

In a skillet over medium heat, melt 3 tbsp of butter. Add 3 cups of sweet corn kernels and cook for 8-10 minutes until the corn begins to char. Stir in 1/2 tsp of chili powder and 1/4 tsp of smoked paprika. Allow to cool slightly.

In the bowl with cooled pasta, combine the corn mixture, 1/2 cup of mayonnaise, juice from 1 lime, crumbled 1/2 cup of cotija cheese, chopped cilantro, and optional jalapeño. Gently toss to coat.

Taste and season with salt and black pepper. Cover and refrigerate for at least 30 minutes before serving.