Fill two large pots with water and add a generous pinch of salt to enhance pasta flavor. Place one pot on high heat for the corn while preparing the second pot for the farfalle.

Once the water for corn is boiling, carefully add the corn on the cob. Let it cook for about 10 minutes until tender.

Add the farfalle pasta to the second pot of boiling water. Cook for approximately 10 to 12 minutes or until al dente, stirring occasionally.

After cooling, remove kernels from the cooled corn cob. Heat a sauté pan and add fresh corn kernels, stirring for about 2 to 3 minutes until browned.

In a large mixing bowl, combine sautéed corn, drained farfalle pasta, lime juice, mayonnaise, crema, cumin, chili powder, paprika, and cilantro.

Transfer the salad to a serving dish and add additional toppings like crumbled tortilla chips or diced jalapeños before serving.