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Bring a large pasta pot of water to a boil over high heat, then salt the water liberally.
Add ditalini pasta, stir, and cook according to package instructions.
When the pasta is cooked, drain and rinse with cold water until pasta cools.
Heat a large skillet with a tight-fitting lid over high heat.
Drizzle in a few tablespoons of extra virgin olive oil to coat.
Add the corn kernels to the pan in one even layer.
Salt and pepper to taste then immediately cover the skillet with a lid.
Cook on high heat undisturbed for 5 minutes, or until corn is nicely charred on the bottom and fully cooked through.
Add minced garlic, stir to combine and cook for an additional minute or two.
Gather jalapeño, cilantro, scallions, and cotija cheese.
Place sour cream, mayo, chipotle peppers, fresh lime juice, and lime zest in a blender and blend to combine.
Add kosher salt and fresh cracked black pepper to taste.
Mix the cooked pasta with the charred corn, jalapeño, cilantro, scallion, and cotija cheese.
Pour over the chipotle lime dressing and toss to combine.
Taste and adjust seasoning if needed.
Transfer to a serving platter and garnish with reserved cilantro, scallion, and cotija cheese.
Serve immediately or store in refrigerator until ready to serve, reserving garnish in a separate container if making ahead.