In a large pot of boiling salted water, cook the rotini pasta according to package directions to al dente. Drain the pasta and rinse with cold water to stop the cooking process before adding the pasta to a large mixing bowl and setting aside.

While the pasta is cooking, prepare the dressing by whisking together in a medium bowl the mayonnaise, sour cream, extra virgin olive oil, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, ground cumin, black pepper, and cayenne pepper until fully combined and smooth. Reserve up to ½ cup of the dressing to stir into the pasta salad, if needed, if you plan on chilling prior to garnishing and serving.

Stir the dressing into the pasta until evenly coated. Add the roasted corn, Cotija cheese, red onion, and cilantro. Gently toss together until evenly distributed.

Transfer the pasta salad to a serving bowl, garnish with additional Cotija cheese crumbles and chopped cilantro if desired before serving. If the pasta salad has been chilled, stir in the reserved dressing just before garnishing and serving to refresh the texture of the salad.