Servings: 4

Corn: subheading: Corn:
¼ cup mayonnaise ¼ cup mayonnaise
¼ cup sour cream ¼ cup sour cream
½ cup cotija cheese ½ cup cotija cheese
½ tsp ancho chili powder ½ tsp ancho chili powder
1 garlic clove, minced 1 garlic clove, minced
¼ cup cilantro ¼ cup cilantro
3 ears of corn 3 ears of corn
Sauce: subheading: Sauce:
12 oz shell pasta 12 oz shell pasta
2 tbsp butter 2 tbsp butter
1 tbsp olive oil 1 tbsp olive oil
3 Tbsp flour 3 Tbsp flour
3 cups milk 3 cups milk
12oz shredded white cheddar cheese 12oz shredded white cheddar cheese
1/2 tsp salt ½ tsp salt
freshly cracked black pepper, to taste freshly cracked black pepper, to taste
2 tsp minced garlic 2 tsp minced garlic
Garnish: subheading: Garnish:
cilantro cilantro
lime wedges lime wedges
extra cotija cheese extra cotija cheese

Preheat your oven to 350 degrees. Trim the husks on the top of the corn cobs, and place in the oven for 30 minutes. Remove from oven and set aside to cool.
Meanwhile, combine mayonnaise, sour cream, cotija cheese, chili powder, garlic, and cilantro in a large bowl. Stir and set aside.
Cook the shells according to package directions, drain and set aside.
In a sauce pan over medium heat, add the olive oil and butter. Whisk in the flour and cook for 2 minutes until beginning to brown. Whisk in the milk and cook for 3 to 5 minutes, until the milk has thickened. Add the cheddar cheese, salt, pepper and garlic.
Once the cheese is incorporated, add the shells and stir to combine. Remove from heat.
Shuck the corn on the cob, and using a spatula, spread the mayo/cheese mixture over each cob. Using a sharp knife over a bowl, slice off the corn from the cob.
To serve, fill a serving bowl with the pasta and top with a handful of the corn. Top with additional cilantro, cotija cheese and a lime wedge.