Preheat the oven temperature to 400u02da F. In a nonstick skillet, heat the olive oil and cook the chorizo. Drain cooked chorizo on paper towel lined plate. Return the pan to stove and add garlic and corn. Cook for about 2 minutes.

Bring a large pot of water to boil. Cook the pasta about 2 minutes or until al dente according to the package directions.

Drain in a colander. Return the pasta to the pot and set aside. Meanwhile in a medium saucepan, melt the butter over medium-high heat.

Whisk in the flour and cook, stirring constantly, until light golden, about 2 minutes.

Whisk in the milk, cumin, and paprika. Cook, stirring occasionally, until the sauce comes to a low boil and thickens.

Remove the pan from the heat and stir in the cheddar and queso fresco. Whisk until the cheese is completely melted. Season with salt and pepper to taste.

Pour the sauce over the drained pasta and toss to coat well. Transfer to a lightly greased baking dish and top with the mozzarella cheese. Bake for 15-20 minutes or until the top is browned and the cheese is bubbling.

Let cool at least 5-10 minutes before serving.Top with the hogao and garnish with fresh cilantro.