Begin by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 7-9 minutes, until al dente. Drain and rinse under cold water.

While the pasta cools, remove kernels from fresh corn or thaw frozen corn; drain canned corn.

Combine the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a mixing bowl. Whisk until smooth.

In a large mixing bowl, add the cooled macaroni, prepared corn, halved cherry tomatoes, chopped red onion, cilantro, and cotija cheese. Toss gently to combine.

Pour the creamy dressing over the salad mixture and toss until well coated.

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