Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1/2 cup pasta water, then drain (do not rinse). Toss with a drizzle of olive oil and let cool.

Grill the Corn: Preheat grill to medium-high. Husk corn, brush with oil, and grill until charred (10-12 minutes). Let cool, then cut kernels off the cob.

Make Dressing: In a medium bowl, whisk together mayonnaise, crema, lime juice, chili powder, smoked paprika, cumin, honey, salt, and pepper. Stir in half the cotija cheese.

Assemble Salad: In a large mixing bowl, combine pasta, grilled corn, bell pepper, red onion, jalapeños, garlic, and most of the cilantro. Toss with three-quarters of the dressing.

Rest & Serve: Cover and refrigerate for at least 30 minutes. Before serving, toss with remaining dressing, garnish with extra cotija cheese, reserved cilantro, and a sprinkle of chili powder.