Gather all your ingredients for the Mexican street corn pasta salad.

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7 to 9 minutes. Drain and rinse with cold water.

In a skillet, add olive oil and sauté the corn kernels until golden brown, about 5 to 7 minutes.

In a large mixing bowl, combine the cooled pasta, sautéed corn, red onion, cilantro, lime juice, and mayonnaise. Mix well.

Season with chili powder, salt, and pepper to taste. Stir until all ingredients are well combined.