Begin by husking the corn and roasting it on a pan over medium heat with a bit of olive oil for about 10-15 minutes until charred.

In a large pot, bring salted water to a rolling boil, add the pasta, and cook according to package instructions until al dente, around 8-10 minutes. Drain and toss with olive oil.

Slice green onions and mince shallot, garlic, jalapeño, and cilantro. Crumble the cotija cheese, and zest and juice the lime.

In a bowl, mix sour cream, mayo, minced garlic, lime zest and juice, smoked paprika, and chili powder. Whisk and season with salt and pepper to taste.

In a large bowl, fold together the cooked pasta, roasted corn, green onions, shallot, jalapeño, cilantro, and cotija cheese. Drizzle the dressing over and toss gently.

Serve immediately or refrigerate until ready. Garnish with additional cotija cheese and fresh herbs if desired.