Cook pasta according to package directions. Drain and rinse with cold water until completely cool.

Cut corn from the cob and cook in a skillet with melted butter over medium-high heat, stirring constantly, until cooked but still crisp. Remove from heat and cool.

In a small bowl, whisk together sour cream, mayonnaise, lime juice and zest, minced garlic, chili powder, smoked paprika, cumin, salt, and pepper to make the dressing.

In a large bowl, combine cooled pasta, corn, pinto beans, green onions, jalapeño, red bell pepper, cilantro, bacon, and cotija cheese.

Pour dressing over the pasta mixture and toss to combine.

Taste and adjust salt and pepper as needed.

Refrigerate until cold before serving. For best flavor, make the day before and stir well before serving.