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Bring a pot of salted water to a boil. Get your corn grilled up in a pan (or on the grill) over medium high heat. Rotate the corn the ensure it gets color on each side. Once the corn cools, remove the kernels.
Cook the pasta to al dente according to the package instructions. Rinse immediately in cold water to cool.
In a medium bowl, combine the mayo, sour cream, lime juice and zest, and seasonings. Mix it well, taste and adjust if needed.
To an extra large bowl, combine the cooled macaroni, corn kernels, red onion, garlic, cilantro and jalapenos. Sprinkle over the cheese and pour in the dressing in increments and you toss to combine all the ingredients.
I like to reserve a little dressing to add in just before serving as the pasta absorbs some of the liquid. Be sure to give this elote pasta salad a good toss before serving.