Cook the pasta as directed on the package, drain,
mix with oil and let cool, mixing every 5 minutes.
(The oil and mixing helps prevent it from sticking
together while it cools.)
Meanwhile, melt the butter in a heavy skillet over
medium-high heat, add the corn, and let it sit
cooking until charred, mix it up and let it char
again, about 6-10 minutes.
Mix the mayonnaise, sour cream, lime juice, salt,
pepper and chili powder.
Assemble the salad, toss and enjoy!