Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, usually 8-10 minutes, until al dente. Drain and rinse under cold water.

While the pasta cools, dice the red onion, halve the cherry tomatoes, and chop the cilantro. Set aside.

In a medium bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper.

In a large mixing bowl, combine the cooled pasta, corn, red onion, cherry tomatoes, and cilantro. Add cotija cheese and pour the dressing over the salad. Toss gently.

Cover and refrigerate for at least 30 minutes to chill.