To the bowl add the corn, pasta, red bell pepper, onions, jalapenos, ½ cup Cotija cheese, parmesan cheese, and 3 tablespoons cilantro. Mix until everything is incorporated.

Top each with 1 to 2 tablespoons of the mayonnaise mixture, 1 to 2 tablespoons of the Mexican crema, and 1 to 2 tablespoons crumbled cotija cheese. Sprinkle each with about 1/4 teaspoon Tajín.

Season with kosher salt, then scatter 2 Tbsp. finely grated Cotija cheese on top and toss to coat. Spread out in a single layer and bake until bread is golden and crisp, 12–17 minutes.

3 cups cooked pasta (elbow or rotini) - 3 ears fresh corn (or 2 cups frozen corn, thawed) 1/2 cup cotija cheese (or feta) 1/4 cup fresh cilantro, chopped 1/4 cup mayonnaise 1/4 cup sour cream 2 ...

This elote variant, however, is a real kitchen-sink salad: charred corn, pepitas, cotija cheese, radish, ancho chile, cured egg yolk, crispy tortilla, and dressing that’s spiked with poblano pepper.