Begin by boiling a large pot of salted water over high heat. Once boiling, add your pasta and cook until al dente, about 8-10 minutes. Drain, rinse under cold water, and set aside.

In a skillet over medium heat, melt 2 tablespoons of butter. Add the corn kernels and cook without stirring for about 8-10 minutes until charred and golden, stirring occasionally.

Remove the skillet from heat and add chili powder and smoked paprika, ensuring the spices coat the corn evenly. Cool for a few minutes.

In a large mixing bowl, combine the cooled pasta, charred corn, mayonnaise, lime juice, cotija cheese, cilantro, and diced jalapeño. Toss gently to combine.

Taste and adjust seasoning with salt and black pepper. Cover or transfer to an airtight container and refrigerate for at least 30 minutes.