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

Preheat the grill over medium-high heat. Grill the corn for about 10-15 minutes, turning until kernels are charred. Cool and slice the kernels off the cob.

In a bowl, whisk mayonnaise, sour cream or yogurt, lime juice, garlic, chili powder, smoked paprika, salt, and pepper until smooth.

In a mixing bowl, combine the pasta, corn, onion, bell pepper, cotija, and cilantro. Pour the dressing over and toss to coat.

Cover and refrigerate for at least 30 minutes. Serve cold, garnished with extra cheese and lime wedges if desired.