Fill a large pot with salted water and bring to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a medium bowl, whisk together mayonnaise, sour cream, lime juice and zest, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.

In a large bowl, combine cooled pasta, corn, red bell pepper, red onion, and cotija cheese. Add cilantro if using.

Pour dressing over salad ingredients and gently toss until well coated.

Cover and refrigerate for at least 15 to 30 minutes before serving. Stir gently before serving; garnish with extra cotija cheese and lime wedges.