Prepare the marinated red onions by combining the olive oil, red wine vinegar, salt, and pepper in a small mixing bowl. Add the thinly sliced onions and toss to combine. Set them aside until you’re ready to put the pasta salad together.
Combine the Mexican crema, lime juice, lime zest, grated garlic, tajin, smoked paprika, and pepper in a small bowl. Set aside for later.
Cook the pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool, but don’t cool it all the way because the dressing mixes better if the pasta is a little warm. Transfer the pasta to a large mixing bowl and set aside. You can add a little olive oil to the pasta water to keep the noodles from sticking.
While the pasta is cooking, 1 tbsp of olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until just warmed through, about 5-7 minutes. Set aside when finished.
Add the dressing to the bowl with the pasta and toss to combine. Then mix in the diced jalapeño, cilantro, green onions, cotija cheese, and marinated red onions (drain and discard the marinade first). Garnish with more cilantro, green onions, and crumbled cotija cheese before serving.