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

In a large skillet, melt butter over medium heat. Add sweet corn kernels and cook for about 8-10 minutes until golden and charred.

Remove the skillet from heat and stir in chili powder and smoked paprika. Allow to cool slightly.

In a large mixing bowl, combine cooled pasta, charred corn, mayonnaise, lime juice, cotija cheese, and chopped cilantro. Optionally add chopped jalapeño.

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