Boil a large pot of salted water over medium-high heat. Cook pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

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

Preheat your grill or oven to medium-high heat. Roast corn on the grill for 10-12 minutes or in the oven at 400°F (200°C) for 15-20 minutes until charred. Let cool, then cut kernels off the cob.

In a large bowl, combine cooked pasta, roasted corn, and crumbled queso fresco cheese. Mix gently until well combined.

Pour the dressing over the pasta salad and fold gently to coat all ingredients well.

Refrigerate for at least 1 hour before serving. Toss again before serving and garnish with fresh cilantro.