Bring a large pot of salted water to a boil and add the rotini pasta. Cook according to package directions until al dente, then drain well in a colander. Toss the hot pasta with 2 teaspoons of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to prevent sticking and season it lightly. Spread the pasta on a baking sheet or large plate and let it cool to room temperature, stirring occasionally to ensure even cooling. I always use Barilla pasta because it holds its texture perfectly in salads without becoming mushy.

In a medium bowl, combine the sour cream, mayonnaise, and 2 tablespoons olive oil, whisking until smooth and well blended. Add the chili powder, garlic powder, smoked paprika, ground cumin, and cayenne, stirring to distribute the spices evenly throughout the base. Finish by stirring in the freshly squeezed lime juice and lime zest until fully incorporated. I like to use Daisy brand sour cream because it creates an extra creamy, rich dressing that really coats the pasta beautifully.

In a large mixing bowl, combine the cooled pasta from Step 1 with the drained corn, crumbled cotija cheese, and finely chopped cilantro. Pour the lime-spiced dressing from Step 2 over the pasta mixture and stir thoroughly until everything is evenly coated and combined. For the best flavor, I always squeeze fresh lime juice right before making the dressing because the aroma and brightness make a real difference compared to bottled juice.

Divide the Mexican street corn pasta salad among serving plates or transfer to a serving dish. Top each portion with a small garnish of fresh cilantro for color and added flavor.