Step 1

Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook according to the package instructions, until al dente. Drain and rinse with cool running water to remove excess starch, 10 to 15 seconds.

Step 2

While the pasta is cooking, in a blender, combine the cilantro, mayonnaise, lime juice, aji amarillo, jalapeños, garlic and salt and blend until mostly smooth (some green flecks of cilantro are okay).

Step 3

In a large bowl, stir together the pasta with the sauce, corn, scallions and cotija cheese. Serve while still slightly warm, with more crumbled cotija on top, if desired.