Bring a large pot of salted water to boil and cook fusilli pasta according to package directions until al dente. Drain and rinse with cold water.

Heat olive oil in cast iron skillet over medium-high heat. Add corn kernels in single layer, season with salt and pepper.

Cook corn without stirring for 3-4 minutes until charred. Stir and cook 2-3 minutes more until evenly charred. Let cool.

In large bowl, whisk together mayonnaise, Mexican crema, lime juice, garlic, chili powder, smoked paprika, and cayenne.

Add cooled pasta to dressing and toss until evenly coated.

Fold in charred corn kernels, distributing evenly throughout pasta.

Add half the cotija cheese and half the cilantro, folding gently to distribute.

Transfer to serving bowl, top with remaining cheese, cilantro, green onions, and chili powder. Serve with lime wedges.