Bring a large pot of salted water to a rolling boil. Add 12 oz of your chosen pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to halt cooking, drizzle with olive oil, and set aside to cool completely.

In a mixing bowl, combine 1/2 cup mayonnaise, 1/2 cup sour cream, and 2 tbsp of freshly squeezed lime juice. Whisk until smooth and stir in 1 tsp of chili powder and 1/2 tsp of garlic powder. Taste and adjust the seasoning as needed.

Fold in 1 cup of corn and 1/4 cup each of chopped cilantro and diced red onion into the dressing. Mix gently until well coated.

Carefully incorporate the cooled pasta into the dressing and vegetable mixture. Gently toss until the pasta is well coated.

Crumble 1/2 cup of Cotija cheese and sprinkle in 1/2 cup of shredded cheddar cheese over the salad. Give it one final gentle toss to combine.

Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes before serving.