Begin by bringing a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente, typically about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water.

While the pasta cooks, preheat your grill or grill pan over medium-high heat. Husk fresh corn and grill it for about 10 minutes, turning occasionally until the kernels are charred and tender. Cut kernels off the cob once grilled.

In a large mixing bowl, whisk together mayonnaise, fresh lime juice, chili powder, and salt to taste. Adjust the lime or spices to suit your preference.

Add the cooled pasta, grilled corn kernels, chopped fresh cilantro, and crumbled Cotija cheese into the bowl with the dressing. Toss the ingredients together gently.

Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour. This chilling allows the flavors to meld beautifully.

After chilling, remove the salad from the refrigerator and stir well. Transfer it to a serving bowl and garnish with additional Cotija cheese and chili powder if desired.