Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water. Set aside.

Dice the red onion, halve the cherry tomatoes, and chop the cilantro. Prepare all ingredients for mixing.

In a separate bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth. Adjust seasoning if needed.

In a large bowl with cooled pasta, add corn, onion, tomatoes, cilantro, and crumbled cotija. Fold gently to combine.

Pour the dressing over the salad and toss gently to coat. Do not mash ingredients.

Cover and chill in the refrigerator for at least 30 minutes before serving to enhance flavors.