Boil a large pot of salted water. Add short pasta and cook according to package instructions, around 8-10 minutes, until al dente. Drain and rinse under cold water. Set aside in a large mixing bowl.

While the pasta cools, heat a grill or skillet over medium-high heat. Grill fresh corn cobs for 10-12 minutes, turning until charred or sauté frozen corn in olive oil for 5-7 minutes. Let cool and cut kernels off the cobs.

In the bowl with the corn, add chili powder, salt, and pepper. Stir well to coat the corn evenly with spices.

In the bowl with cooled pasta, gently fold in seasoned corn, crumbled cotija cheese, mayonnaise, and lime juice. Mix until well combined.

Taste and adjust seasoning as necessary. Be gentle in mixing to keep the integrity of the pasta and corn.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Stir before serving, and garnish with additional cotija or lime wedges if desired.