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Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain the pasta, then immediately toss it with a splash of white vinegar while it's still warm.
While the pasta cools, heat 3 tbsp of butter in a large skillet over medium-high heat. Add both bags of frozen Southwest Street Style Corn and cook, cover the surface of the pan with corn mix, flatten it down and don't stir immediately. Don't touch till you hear a snap, crackle, pop sound! Then stir occasionally till it's fully brown, charred, and golden. Set aside to cool slightly.
In a large mixing bowl, whisk together: 1 cup mayonnaise, ½ cup sour cream, Juice of 3 limes, 1 teaspoon chili powder, ½ teaspoon cumin, 1 teaspoon Trader Joe's Everything but the Elote seasoning, Salt and pepper to taste. Whisk until smooth and creamy.
Add the pasta, browned street corn, chopped red onion, chopped jalapeño, cilantro (or parsley), and most of the crumbled Cotija cheese to the bowl with the dressing. Toss until everything is evenly coated.
Transfer to a serving bowl and top with the remaining Cotija cheese. Sprinkle generously with Tajín and garnish with additional cilantro if desired. Refrigerate for at least 30 minutes before serving for the best flavor.