Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7-9 minutes. Drain and rinse under cold water.

If using fresh corn, cut the kernels off the cob. If using frozen or canned corn, thaw or drain it.

In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder. Season with salt and pepper.

Combine cooled macaroni, prepared corn, cherry tomatoes, red onion, cilantro, and cotija cheese in a large mixing bowl.

Drizzle the dressing over the salad and toss until evenly coated.

Cover the salad and refrigerate for at least 30 minutes before serving.