Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

Roast the corn until slightly charred and tender, about 8-10 minutes for fresh corn, or sauté frozen corn in a pan for about 5 minutes until warmed through.

In a medium bowl, whisk together mayonnaise, sour cream, cayenne pepper, chili flakes, salt, garlic powder, black pepper, olive oil, and lemon juice until smooth.

In a large bowl, combine cooled pasta, roasted corn, and crumbled queso fresco, then drizzle with dressing and toss gently to combine.

Cover the salad and refrigerate for at least 1 hour to enhance flavors.

Before serving, sprinkle with chopped cilantro. Serve chilled and enjoy!