Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Once done, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside in a large mixing bowl to cool while you prepare the other ingredients.

If using fresh corn, preheat your grill or a skillet over medium-high heat. Place the corn directly on the grill or in the skillet, cooking for about 10-12 minutes, turning occasionally, until the kernels are slightly blackened and fragrant. Remove from heat and let it cool slightly before cutting the kernels off the cob with a sharp knife.

In the large bowl with the cooled pasta, add the charred corn kernels, crumbled cotija cheese, and your choice of pico de gallo. Gently toss these ingredients together until evenly mixed.

In a separate bowl, whisk together the creamy dressing ingredients, which include mayonnaise (or Greek yogurt), freshly squeezed lime juice, salt, pepper, and chili powder. Blend until smooth and creamy.

Pour the prepared dressing over the pasta and corn mixture, using a spatula to gently fold it in. Mix well until all the ingredients are thoroughly coated in the creamy dressing.

Cover the bowl tightly with plastic wrap or a lid, and place the salad in the refrigerator. Allow it to chill for at least 30 minutes. When ready to serve, give the salad a gentle stir and enjoy it chilled.