Cook the pasta according to package instructions, then drain and rinse under cold water.

In a large skillet over medium heat, add the fresh corn and sauté for about 5-7 minutes until slightly charred.

In a large bowl, combine the cooked pasta, sautéed corn, cherry tomatoes, red onion, cotija cheese, and cilantro.

In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.

Pour the dressing over the pasta salad mixture and toss gently until well combined.

Taste the salad and adjust seasoning if needed; serve chilled or at room temperature.