Begin by boiling a large pot of salted water. Once boiling, add the trotolle pasta and cook according to the package instructions until al dente, typically around 8-10 minutes. Drain the pasta in a colander, then rinse it under cold water.

While the pasta cools, take your roasted corn and carefully cut the kernels off the cobs. Combine the fresh corn with the cooled trotolle pasta in a large mixing bowl.

Chop the red onion and jalapeño pepper, adjusting the amount of jalapeño to your preferred heat level. Add the diced onion and jalapeño to the pasta and corn mixture.

Take half of the cheddar cheese and Cotija cheese, crumble the Cotija, and mix these into your pasta salad combination.

In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and Tajín until smooth. Adjust to taste.

Pour the dressing over your salad ingredients and gently mix everything together until evenly coated.

Top the mixed salad with the remaining cheddar cheese, sprinkle extra Tajín, and add freshly chopped cilantro.

Cover the salad and place it in the refrigerator for at least 30 minutes before serving.