Begin by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni or penne and cook until al dente, typically around 8-10 minutes. Drain and rinse under cold water to stop cooking.

In a large skillet, melt the butter over medium heat. Add the sweet corn kernels and cook undisturbed for about 8-10 minutes until golden brown, stirring occasionally.

Remove from heat and sprinkle the cooked corn with chili powder and smoked paprika. Mix well and let cool for a few minutes before adding to the pasta.

In a large mixing bowl, combine the cooled pasta, charred corn, mayonnaise, and lime juice. Add cotija cheese, cilantro, and diced jalapeño. Toss gently until well combined.

Taste and adjust seasoning with salt, pepper, and additional lime juice as needed.

Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.