Begin by bringing a large pot of salted water to a boil over high heat. Add in your rotini pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente.

In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add fresh corn kernels and sauté for about 5-7 minutes until golden brown and slightly charred.

In a large mixing bowl, combine mayonnaise, freshly squeezed lime juice, smoked paprika, and a pinch of salt and pepper to taste. Stir until smooth and creamy.

Add the cooled rotini pasta and sautéed corn to the bowl with the dressing. Crumble cotija cheese over the top and fold everything together gently until well mixed.

Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes.

Before serving, stir the salad, check for seasoning, and garnish with additional cotija cheese, fresh cilantro, and a sprinkle of smoked paprika.