Boil a large pot of salted water and add rotini pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta and rinse with cold water.

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

Combine mayonnaise, lime juice, smoked paprika, salt, and black pepper in a large mixing bowl. Whisk together until smooth and creamy.

Once the pasta has cooled and the corn is roasted, transfer both to the bowl with the dressing. Add crumbled cotija cheese and fold everything together gently.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and salad to cool.

Before serving, sprinkle extra cotija cheese, fresh cilantro, and a dash of smoked paprika on top. Enjoy!