Bring a large pot of salted water to a rolling boil and add your elbow macaroni or penne. Cook until al dente, about 8-10 minutes, then drain and cool under cold running water.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add in the sweet corn and sauté until charred, about 8-10 minutes. Stir in chili powder and smoked paprika.

In a large mixing bowl, combine the cooled pasta, charred corn, mayonnaise, lime juice, cotija cheese, cilantro, and jalapeño. Gently toss the ingredients together.

Season with salt and black pepper to taste, then cover and refrigerate for at least 30 minutes before serving.