Preheat oven to 400°F (200°C). Husk corn cobs, brush with olive oil, and roast for 10-15 minutes.

Boil salted water in a large pot, cook pasta according to package instructions until al dente, about 8-10 minutes.

Slice green onions, mince shallot and garlic, chop jalapeños, cilantro, and crumble cotija cheese.

In a bowl, mix sour cream, mayo, garlic, lime juice, smoked paprika, chili powder, salt, and pepper.

In a mixing bowl, combine pasta, corn kernels, green onions, shallots, jalapeños, cilantro, and cotija cheese.

Drizzle dressing over the salad, toss gently, and adjust seasoning as needed before chilling in the fridge.