Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente.

Drain the pasta in a colander and rinse under cold water to cool.

If using fresh corn, grill or boil the corn until tender, then cut the kernels off the cob. If using frozen corn, thaw and drain.

In a mixing bowl, whisk together mayonnaise, lime juice, chili powder, garlic powder, salt, and black pepper until smooth.

In a large bowl, combine the cooked pasta, corn, red bell pepper, and green onions.

Pour the creamy dressing over the pasta mixture and stir until well combined.

Top with crumbled cotija cheese and chopped cilantro before serving.

Chill in the refrigerator for at least 30 minutes before serving for best flavor.