Grill the corn until charred
Cut the corn off the cob and let it cool
Add the cooked rotini, roasted corn, cilantro, red onion, and crumbled queso fresco to a bowl
Make the dressing by blending the mayonnaise, crema, vinegar (if using), Valentina hot sauce, lime juice, and Tajin
Pour the dressing over the pasta salad and mix well
Refrigerate for at least an hour, but it's better the next day
Serve and enjoy
