Preheat oven to 375˚F. Lightly grease a 13”x9” baking dish and set aside.
Place first 6 ingredients into a mixing bowl and stir together until well blended together. Set aside.
Place 2 tablespoons butter into a medium pot and melt over medium-high heat. Add corn and sauté for 3 to 4 minutes. Pour corn out into a small mixing bowl and set aside.
Place pot back onto the stove and lower heat to medium. Add remaining butter and melt.
Add flour and stir together to create a roux. Stir for 2 to 3 minutes. Stir in milk and continue to stir until mixture thickens enough to coat the back of a spoon and no lumps remain.
Stir in cheese, 2 ounces at a time until fully incorporated and mixture is smooth. Add all but 1 ½ teaspoons of the spice mixture to the cheese sauce and stir in 2 tablespoons of cilantro.
Place cooked pasta in a large mixing bowl and pour cheese sauce over. Stir together until all the pasta is well coated. Fold in the corn, 2 ounces of cotija cheese and lime juice into the pasta mixture until well combined. Adjust seasonings.
Pour mixture into the prepared baking dish and top with remaining cotija cheese, spice blend and finally cilantro.
Bake for 20 to 25 minutes or until mixture is bubbly and slightly browned on top.
Cool for about 10 minutes, scoop and serve.