Bring a large pot of salted water to a boil and add your pasta. Cook according to package instructions, or until al dente. Drain and then rinse with cold water to stop the cooking. Hit it with a drizzle of olive oil to prevent sticking!

While the pasta cooks, char the corn either on a grill or in a dry skillet until golden. Set aside to cool then cut off of the cobs.

Make the Creamy Chili Lime Dressing: In a small bowl, combine the crema mexicana, lime juice and zest, olive oil, chili powder, garlic powder, paprika, salt, and a pinch of sugar. Mix, whisk, or blend to combine into the creamy dressing.

In a large bowl toss together the pasta, corn, green onion, jalapeno, cilantro, and queso fresco.

Pour the creamy chili lime dressing on top.

Mix well to combine.