In a small pan over medium high heat, melt 1 tbsp. of butter and cook 1/2 cup of corn until golden brown, 3 to 5 minutes. Set aside.
Into a large pot add pasta, vegetable stock, butter, cream, Wrights* Liquid Smoke, pepper and chili powder; bring to a gentle boil over medium high heat; boil for 15 minutes, stirring occasionally until pasta is al dente. Add Green Giant* peas and remaining corn into the pasta during the last 5 minutes of cooking. Remove from heat; mix in cheese until melted and sauce is creamy. Transfer pasta to a serving bowl.
In a small bowl stir sour cream and 3 tbsp. of cotija cheese together and swirl into pasta.
Top with brown butter corn, remaining cotija cheese; sprinkle with chili powder and cilantro.