Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and rinse under cold water to cool.

In a medium skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the drained corn and sauté for about 5-7 minutes until seared and golden brown. Remove from heat and let cool.

In a large mixing bowl, combine the cooled rotini, sautéed corn, chopped cilantro, diced red onion, and sliced jalapenos. Crumble in the cotija cheese and toss gently.

In a separate bowl, whisk together the sour cream, mayonnaise, and lime juice until smooth. Stir in chili powder, minced garlic, cumin, salt, black pepper, and cayenne pepper to taste.

Drizzle ½ to ⅔ of the dressing over the pasta salad mixture and gently toss to coat. Reserve some dressing to refresh the salad later.

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