Bake the corn at 350F until soft, about 30 minutes and make the Eloté mixture (see recipe in post).

While the corn is cooking, cook the pasta.

For the sauce, heat the butter over medium heat in a medium saucepan.

Add the garlic and sauté until fragrant.

Whisk in the cream and cream cheese. Stir continuously until sauce thickens, about 10 minutes.

Whisk in the Parmesan and Cotija cheeses, as well as the cumin and chipotle pepper.

Cut the corn off the cob and mix with the Eloté mixture.

Combine the pasta and Eloté with the alfredo sauce. Garnish with fresh cilantro and lime before serving.