Sauté the aromatics: Heat oil and butter in a large pot or deep skillet over medium heat. Add onion and a pinch of salt. Cook 3–4 minutes until translucent. Stir in garlic and jalapeño; cook 30–60 seconds until fragrant.

Toast the spices: Add chili powder, smoked paprika, and cumin. Stir 20–30 seconds to bloom the spices without burning.

Add corn: Stir in the corn. If using fresh or thawed frozen corn, let it sit undisturbed 2–3 minutes to pick up light char. Season with a little salt and pepper.

Simmer the pasta: Pour in broth and milk (or half-and-half). Bring to a gentle boil. Add pasta and stir so nothing sticks. Lower heat to a lively simmer.

Cook until al dente: Simmer uncovered, stirring often, 10–12 minutes, or until the pasta is just tender and the liquid has mostly reduced to a saucy consistency. If it gets too tight before the pasta is done, add a splash more broth or water.

Make it creamy: Lower heat. Stir in mayonnaise and sour cream (or Greek yogurt). Add Parmesan if using. Mix until smooth and glossy.

Brighten: Turn off the heat. Stir in lime zest and juice. Fold in most of the cilantro, reserving some for garnish. Taste and adjust salt, pepper, and heat level.

Finish and serve: Top with crumbled cotija, extra cilantro, and a sprinkle of Tajín or chili powder. Serve hot with lime wedges.