Cook the rotini pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
While the pasta cooks, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the corn and sauté until it begins to char slightly, about 5-7 minutes. Set aside to cool.
In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper to create the dressing.