Bring a large pot of salted water to a rolling boil. Add 8 ounces of elbow macaroni or penne and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Heat a skillet over medium-high heat and melt 3 tablespoons of butter. Add 3 cups of sweet corn kernels and sauté for 8-10 minutes until charred.

Remove from heat and sprinkle in ½ teaspoon of chili powder and ¼ teaspoon of smoked paprika. Stir well and let cool.

In a mixing bowl, combine the cooled pasta, charred corn, ½ cup of mayonnaise, and the juice from 1 lime. Add ½ cup of crumbled cotija and ¼ cup of chopped cilantro. Toss to combine.

Season with salt and black pepper to taste. Toss again to ensure even seasoning.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Serve in a large bowl, garnished with additional lime juice or cotija if desired.