In a large pot, bring salted water to a rapid boil over medium-high heat. Add ditalini pasta and cook until al dente, usually about 8-10 minutes. Drain and rinse under cold water.

Grill or sauté fresh corn for 5-7 minutes until lightly charred, or use well-drained canned or thawed frozen corn. Add to mixing bowl with cooled pasta.

Whisk together mayonnaise, crumbled cotija cheese, lime juice, cilantro, minced garlic, chili powder, smoked paprika, cayenne, salt, and pepper in a separate bowl until smooth.

Pour the dressing over the pasta and corn mixture, tossing gently to coat. If desired, fold in diced red onion.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, give a gentle toss and garnish with additional cotija, cilantro, and sliced jalapeño if desired.