Mexican Street Corn Pasta Salad

Step 1
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook, uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain; cool completely, about 15 minutes. Toss with 1 tablespoon olive oil.

Step 2
Stir sour cream, mayonnaise, lime juice and zest, remaining 1 tablespoon olive oil, garlic powder, black pepper, chili powder, salt, cayenne pepper, and paprika together in a large bowl.

Step 3
Stir in corn, tomatoes, cucumber, cilantro, and jalape?o, then mix in rotini. Cover and refrigerate until ready to serve. Just before serving, add cotija cheese and toss to combine.