Bring a large pot of salted water to a boil. Add elbow macaroni or penne and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water. Set aside to cool.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add sweet corn and cook for 8-10 minutes until tender and charred. Remove from heat and let cool.

Once cool, sprinkle chili powder and smoked paprika over the corn, mixing well. Allow to cool completely.

In a large mixing bowl, combine cooled pasta, charred corn, mayonnaise, lime juice, cotija cheese, cilantro, and optional jalapeño. Gently toss until coated.

Taste and adjust seasoning with salt and black pepper. Stir gently to incorporate any additional seasonings.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.