In a deep pot on medium high heat add olive oil, garlic, shallot, and jalapeño, stir for 1-2 minutes or until shallots have softened and transluecent.
Pour in pasta, water, lime zest, salt, pepper and Everything But The Elote seasoning.
Bring to a boil then cover and reduce heat to medium low. Cook for 9-11 minutes, or until the pasta is perfectly al-dente.
Stir in sweet corn, cilantro, lime juice, heavy cream, sour cream, and green onion. It will be nice and creamy!
Garnish with cotija cheese, and enjoy!