Elote Pasta Salad

1 Heat a large skillet over high heat. Add the oil and corn kernels. Cook, stirring often, until the corn is bright yellow and slightly charred, about 5 minutes. Transfer the corn to a plate and allow to cool to room temperature, 5 minutes. 2 In a large bowl, combine the charred corn, cold pasta, mayonnaise, lime juice, Tajín, red onion, jalapeños, cotija, and cilantro. Toss to coat. 3 Transfer the pasta salad to a serving platter and garnish with more Tajín. Serve cold. Leftover pasta salad will keep in an airtight container in the refrigerator for up to 3 days.