In a large pot, bring salted water to a rolling boil. Add your elbow macaroni or penne, cooking until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

In a skillet, melt butter over medium heat. Add the sweet corn kernels, sautéing until they're tender and charred, for about 8-10 minutes.

Remove the skillet from heat, and stir in the chili powder and smoked paprika. Allow the mixture to cool slightly.

In a large mixing bowl, combine the cooled pasta, charred corn mixture, mayonnaise, lime juice, cotija cheese, cilantro, and minced jalapeño (if using). Toss gently.

Season the salad with salt and pepper to taste. Cover the bowl and refrigerate for at least 30 minutes before serving.