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Cook the pasta in lightly salted boiling water until al dente, about 10 minutes. Drain and set aside.
While the pasta is boiling, cut the corn from the cobs. Heat the olive oil in a large pan to medium-high heat and cook the corn for 8-9 minutes, stirring, or until the corn browns and chars. Alternatively, you can grill the corn to get the char, then cool and slice off the corn kernels.
Next, add the charred corn to a large mixing bowl and stir in the cooked pasta and the remaining ingredients.
Mix everything together until the corn is nice and creamy and the ingredients are uniformly mixed.
Top with a bit of extra crumbly cheese and fresh cilantro.