In a large pot, bring salted water to a rolling boil. Add 12 ounces of ditalini pasta and cook according to package instructions until al dente, typically about 7–9 minutes. Once cooked, drain and rinse the pasta under cold water to halt the cooking process.

While the pasta cools, grill or pan-sear 16 ounces of fresh corn over medium-high heat for about 8–10 minutes, turning occasionally until lightly charred. If using canned corn, sauté in a skillet with a bit of oil until golden, roughly 5–7 minutes, then cool.

In a medium bowl, whisk together ½ cup of mayonnaise, ½ cup of sour cream, two minced garlic cloves, the juice from one lime, and a blend of spices: chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Mix until smooth and creamy.

In a large mixing bowl, combine the cooled pasta, grilled corn, ¼ cup of finely diced red onion, ¼ cup of chopped fresh cilantro, and ⅓ cup of crumbled cotija cheese. Pour the creamy dressing over the mixture and gently toss until all ingredients are evenly coated.

Transfer the Easy Elote Pasta Salad to a serving dish, garnishing with extra cotija cheese or a sprinkle of lime zest. Serve immediately or refrigerate for 1–2 hours to deepen the flavors.