Preheat your oven’s broiler to high. Spread corn on a baking sheet and roast for about 8 minutes until charred.

In a large pot, boil salted water. Cook pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a medium bowl, mix mayonnaise, sour cream, lime juice, and Tajín until smooth. Adjust seasoning if necessary.

In a large bowl, combine cooled pasta, charred corn, diced jalapeños, Cotija, and cheddar cheese. Toss gently.

Fold in the creamy dressing until all ingredients are well coated.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, garnish with chopped cilantro, additional cheese, and lime wedges.