Bring a large pot of salted water to a rolling boil over high heat. Add 8 oz of elbow macaroni or penne and cook until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool.

In a large skillet, melt 3 tbsp of butter over medium heat. Add 3 cups of sweet corn kernels and sauté for 8-10 minutes until golden brown and slightly charred.

Remove the skillet from heat and stir in 1/2 tsp of chili powder and 1/4 tsp of smoked paprika into the charred corn. Allow to cool for a few minutes.

In a large mixing bowl, combine cooled pasta, charred corn, 1/2 cup of mayonnaise, juice from 1 lime, 1/4 cup of chopped cilantro, and minced jalapeño if using. Toss until well-coated.

Taste the mixture and season with salt and black pepper. Cover the bowl tightly and refrigerate for at least 30 minutes to allow flavors to meld.