Bring a large pot of salted water to a rolling boil. Add 12 oz of ditalini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water.

Grill or pan-sear 16 oz of fresh corn until lightly charred, about 8-10 minutes. Let it cool slightly, then cut off the kernels.

In a medium mixing bowl, whisk together ½ cup mayonnaise and ¼ cup sour cream until smooth. Add 2 minced garlic cloves, the juice of 1 lime, and your spices. Blend until well combined.

In a large mixing bowl, combine the cooled ditalini pasta, charred corn, ¼ cup finely diced red onion, ¼ cup chopped fresh cilantro, and ⅓ cup crumbled cotija cheese. Drizzle the creamy dressing over the top and gently toss until evenly coated.

Serve immediately or allow to chill in the refrigerator for 1-2 hours. Garnish with additional cotija cheese and lime zest before serving.