Cook and drain the rotini according to the package directions, reserving about 1 cup cooking water.
Cook the corn in a 12-inch cast-iron skillet over medium-high heat for 4 minutes or until slightly charred, stirring often. Reduce the heat to medium. Add the chili powder and cumin and cook and stir for 1 minute or until the spices are toasted and fragrant.
Stir in the soup, green onions, cilantro, lime juice and 1/2 cup reserved pasta water and heat to a boil. Add the cooked rotini and toss to coat. Cook until hot, adding more pasta water, if desired, until desired consistency.
Remove the skillet from the heat. Stir in the sour cream and season to taste with salt and pepper. Sprinkle with the cheese and additional green onion and cilantro, if desired.
For a heartier dish, stir in 2 cups shredded cooked chicken before baking.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.