Boil the pasta according to the package instructions in a large pot of salted water. Drain and rinse with cold water. Place the cooled, drained pasta in a large bowl.
Cut the corn off of each of the cobs. Add the corn to the pasta.
Add in the diced red onion and jalapeño pepper.
Then add in 1/2 cup of each of the two cheeses.
In a separate small bowl, whisk together the mayo, sour cream, juice of 1 lime and Tajín. (Start with 1 teaspoon of Tajín and add more to taste.)
Pour the dressing over the ingredients in the bowl and mix well to combine.
Top the salad with the remaining cheeses, additional Tajín and freshly snipped cilantro.
Cover and chill until serving.
Store in an airtight container for up to 3 days in the fridge.
Video
Notes
Zest the lime first if you'd like and add the zest to the dressing as well. It adds just a touch more tangy lime flavor.Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 10, with 1 serving being 1/10 of the salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**