• Step 1: Cook the elbow macaroni according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
• Step 2: In a large bowl, combine the cooked and cooled pasta, corn kernels, and crumbled cotija cheese.
• Step 3: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cayenne pepper. Season with salt and black pepper to taste.
• Step 4: Pour the dressing over the pasta and corn mixture, and gently toss to coat everything evenly.
• Step 5: Cover the bowl and refrigerate the elote pasta salad for at least 30 minutes, or up to 5 days, to allow the flavors to meld.
• Step 6: When ready to serve, garnish the salad with chopped cilantro, if desired.