Start by bringing a large pot of salted water to a boil. Add the ditali pasta and cook according to the package instructions until al dente, usually around 8–10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set it aside to cool while you work on the other components of your Mexican elote corn pasta salad.

In a small sauté pan, melt 1 tablespoon of unsalted butter over medium heat. Once the butter is melted and bubbling, add the crushed garlic and sauté for about 1–2 minutes, or until fragrant and golden. Allow it to cool slightly before adding it to your salad.

In a large mixing bowl, combine the mayo, sour cream, fresh lime juice, Tajín seasoning, and lime zest. Whisk the mixture together until it's smooth and well-combined.

Add the cooled ditali pasta into the mixing bowl with the dressing. Fold in the sautéed garlic, fresh corn, diced jalapeño, red onion, and half of the crumbled cotija cheese. Gently stir everything together with a spatula.

Cover the bowl with plastic wrap or transfer the salad into an airtight container. Place it in the refrigerator and let it chill for at least 30 minutes.

Once chilled, transfer the salad to a serving platter. Top it with the remaining crumbled cotija cheese, sliced scallions, fresh cilantro, and additional jalapeño slices. Serve with lime wedges on the side.