Cook ramen noodles for 2-3 minutes or until cooked through.
Drain, and transfer to a large bowl.
Toss the noodles in lime juice, corn, mayonnaise and ½ teaspoon of the chili powder. Set aside.
Melt butter in a skillet, then add diced onion. Cook until soft and translucent.
Whisk in the flour and the remaining chili powder until it starts to thicken.
Add the remaining lime juice and table crema.
Gradually add mozzarella cheese until completely melted.
Pour the cheese sauce on top of the ramen mixture, and toss to combine.
Serve with extra table crema, chili powder, Valentina hot sauce, crumbled queso fresco, limes and cilantro.
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