Preferably, you would cook the corn over hot coals on a grill, but this can be roasted in the oven or on a gas grill as well. If it is completely husked, it will be wrapped in foil for most of the cooking time. Otherwise, pull the husk back without removing them and de-silk as best as you can the ears of corn.

Soak the corn in water for 30 minutes.

Coat the corn with the mayo and sprinkle with seasonings and either wrap in foil or wrap in its own husk.

Grill on high heat, turning occasionally for a total of 15 minutes.

If you are oven-roasting, use the foil method and plan on 23 minutes at 425 degrees.

Cut the corn off of the cob and add it to a food processor with the rest of the filling ingredients.

Process until the corn is broken down significantly. It won't be a smooth paste, but that is fine.

If the filling is not firm - which is probably going to be the case depending on the water content of your corn - spread it on a sheet tray and put in a 225° oven for 15-30 minutes to dehydrate the filling slightly. Combine, set aside to cool.

For the pasta, put flour on a clean work surface and make a well (a hole in the middle like a volcano).

In the well add egg, yolks, and olive oil. Stir with a fork gradually incorporating the flour until it can be mixed by hand

Knead the dough for at least 10 minutes (more kneading will occur with the pasta roller). Wrap in plastic and refrigerate for 30 minutes to 6 hours.

After the dough has rested at least 30 minutes, remove from fridge. Roll out sheets of pasta to a 5 on your roller. If rolling by hand, roll out until the sheet is thin enough to see the light through it when holding it up.

The shape we chose for this dish is mezzelune, or a half moon ravioli. But any shape of filled pasta will work for this.

Use a biscuit cutter to cut circles from your pasta sheets.

Place a small ball of filling in the center of each circle.

Fold the circle in half and press the sides together, doing your best to ensure most of the air is pressed out. Use a touch of water to seal the sides of the dough together if you find your dough doesn't readily stick to itself.

Sprinkle with fine semolina flour and set aside. If you choose to freeze the mezzelune at this point, place them in a single layer on a tray with semolina dusted on the bottom. Freeze for a minimum of 15 minutes, then you can transfer them to a ziplock bag.

Cook the mezzelune for only 1 minute in a pot of almost-boiling salted water.

Move to a hot skillet with olive oil for a minute or two to crust up the pasta just a bit.

Serve with a few tablespoons of sour cream fine-diced jalapeños or serranos, lime zest, a squirt of lime juice, and fresh cilantro.