Cook Three Farm Daughters’ High Fiber Elbows according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper and set aside to cool to room temperature. Or pop in the fridge to speed up the cooling process.
In a medium bowl combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest and juice, and salt and pepper.
Add cooled Three Farm Daughters’ High Fiber Elbows, corn, Cotija, and cilantro to a large bowl.
Pour most of the dressing over the pasta and toss until everything is well coated.
Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro, more cotija and lime wedges.