Step 1: Over medium-high heat, bring a large pot of salted water to a boil. Add pasta and cook for about 10 minutes, or until al dente. After draining, set away.

Step 2: In the meantime, place a large cast-iron pan over medium-high heat and add 1 tablespoon of oil. Add corn and 1/2 cup jalapeños; cook for 10 to 12 minutes, stirring periodically, until corn is nicely roasted. Move to a platter and reserve. Clean the skillet.

Step 3: In a skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the remaining 1/4 cup of jalapeños, panko, 1/3 cup red onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 to 3 minutes, stirring frequently, until panko is evenly toasted and onions are tender.

Step 4: Turn the heat down to low and melt the 3/4 cup of mozzarella by stirring it in. Cook for approximately three minutes, stirring to break the panko mixture into tiny, crispy clusters. Take off the heat. Set aside.

Step 5: In a large pot over medium heat, melt the butter. Add the remaining 1/3 cup of red onion and simmer for approximately 2 minutes, stirring periodically, until it is tender. Add flour and cook for 1 minute while whisking continuously. Bring to a boil after whisking in the milk. Boil for 2 to 3 minutes, whisking continuously, until the mixture thickens into a creamy sauce.

Step 6: Melt the remaining 2 cups of mozzarella by folding it in gradually. Take off the heat and mix in the remaining 2 teaspoons of salt, the remaining 1/4 teaspoon of black pepper, the mayonnaise, and the sugar.

Step 7: Add pasta and two cups of the corn mixture to the sauce and fold. Season to taste with more salt. Place the remaining corn mixture and panko mixture on top.