Bring a large pot of UNSALTED water to a boil and add in your corn.
Cover and boil for 3-5 minutes depending on the size of your corn.
Remove the corn from the water and cut off the kernels (do not throw the water away).
Salt the boiling water. Add the ears of corn back in along with the pasta cook according to the instructions on the package (mine was cooked for 11 minutes for Al Dente).
Remove and strain the pasta into a bowl. Mix with 1 oz of butter.
Make the ROUX: Over medium-low heat, melt 1 oz butter.
Add in the flour and mix for 3-5 minutes until you start smelling a nutty aroma (we are cooking out the raw taste of the flour).
Add in your COLD MILK and mix until the milk is heated up and you have a smooth sauce. Mix in the Cotija at this point.