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

While the pasta is cooking, prep the vegetables: finely dice red onion, halve cherry tomatoes, and chop cilantro.

In a medium bowl, whisk together mayonnaise, lime juice, chili powder, salt, and pepper until smooth.

In a large bowl, combine cooled pasta, corn, onion, tomatoes, cilantro, and cotija cheese. Pour dressing over and toss until evenly coated.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.