Cook pasta per package instructions. Drain thoroughly then place pasta in a large bowl and set aside.

Preheat grill.

Once grill is nice and hot, place corn directly on grates.

Cook corn for 3-4 minutes per side until corn begins to char.

Once all sides have been slightly charred, remove from grill.

Remove corn off the cob, standing corn firmly up on a cutting board and carefully removing kernels.

Reserve about 3/4 cup of the kernels and place the remaining kernels in a large bowl along with cooked pasta.

Add 1/2 cup cilantro and 1/2 cup green onion to pasta.

In a medium bowl, mix together grated cotija cheese, mayonnaise, sour cream, lime zest and juice, garlic, and a dash or two of chipotle chili pepper until blended.

Season sauce with a pinch of salt and pepper to taste.

Pour sauce in with pasta and corn and toss to coat.

Transfer pasta to a serving bowl and top with reserved corn and remaining 1/2 cup cilantro and 1/4 cup green onion.

Refrigerate until ready to serve.