Bring a large pot of salted water to a boil. Add elbow macaroni or penne and cook until al dente. Drain and rinse under cold water. Set aside.

In a medium skillet, melt 3 tablespoons of butter over medium heat. Add sweet corn kernels and cook for 8-10 minutes until tender and charred.

Sprinkle in chili powder and smoked paprika into the charred corn. Stir well and let cool completely.

In a mixing bowl, combine cooled pasta, charred corn, mayonnaise, lime juice, cotija cheese, and cilantro. Stir gently to mix.

Taste and adjust seasoning with more lime juice, salt, or black pepper as needed.

Cover and refrigerate for at least 30 minutes before serving.