Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the ditalini pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely before adding to the salad.

Char the Corn (Optional): Heat a skillet over medium-high heat. Pour in a tablespoon of oil and add the drained corn from the cans. Sauté for 5-7 minutes, stirring occasionally until the corn becomes golden and caramelized.

Prepare the Dressing: In a large mixing bowl, combine the sour cream, crumbled cotija cheese, mayonnaise, lime juice and zest, garlic powder, ground cumin, salt, pepper, and chili powder. Whisk together until the dressing is smooth and well-blended.

Assemble the Salad: Once your cooled pasta and optional charred corn are ready, add them to the bowl with the creamy dressing. Toss in the chopped green onions, finely chopped shallot, and fresh cilantro. Gently mix everything together.

Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes for the flavors to meld.

Serve & Revitalize (Optional): When ready to serve, give your pasta salad a quick stir. Add a splash of lime juice or a dollop of sour cream to revive the creaminess if it has thickened.