Bring a large pot of salted water to a boil and cook the rotini pasta until al dente, 8–10 minutes. Drain and rinse under cold water.

In a skillet, heat a drizzle of olive oil over medium heat. Sauté fresh or grilled corn for about 5 minutes until slightly caramelized.

In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt until smooth.

Fold the cooled rotini pasta and caramelized corn into the dressing mixture until evenly coated.

Cover and refrigerate for at least 30 minutes to meld flavors.

Before serving, stir gently and add optional garnishes as desired.