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

In a mixing bowl, combine 1 can of corn, 1 cup halved cherry tomatoes, ½ cup finely chopped red onion, 1 diced jalapeño, ½ cup chopped cilantro, and ½ cup crumbled cotija cheese.

In a small bowl, whisk together ⅓ cup mayonnaise, 1 tablespoon lime juice, and 1 teaspoon chili powder. Season with salt and pepper to taste.

Add the cooled pasta to the vegetable mixture and mix gently.

Pour the dressing over the salad and fold carefully to coat everything evenly.

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