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Preheat the grill between 450°F and 500°F.
Once hot, place the dehusked corn directly on the grates. Cook with the lid closed rotating the corn every few minutes to ensure even cooking. Cook for 10-15 minutes, until the corn is tender.
Once cooked, remove the corn from the grill and allow it to cool for 5-10 minutes. Once cooled remove the kernels (see post for options).
While the corn is cooking, cook the pasta in salted water according to the packaging instructions. Drain and rinse under cold water.
In a large bowl, combine the crema Mexicana, lime juice, and cayenne pepper. Add the cooled, rinsed pasta, corn, chopped jalapeños, cilantro, and cheese. Give the bowl a thorough toss. Add more crema if you want more coverage. Salt to taste if needed.