Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Grate the gouda on the large side of a box grater. Roughly chop the pickled peppers. Cut off and discard the stem of the jalapeño pepper(s). Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the guajillo sauce, sugar, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water (or 1 cup for 4 servings), drain thoroughly. Reserving the pot, transfer the pasta to a bowl. Drizzle with olive oil and stir to coat.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat the butter on medium-high until melted. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Transfer to a bowl; add the cotija and stir to combine. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pulled pork. Cook, stirring occasionally and breaking the meat apart with a spoon, 1 to 2 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the pork is heated through and the liquid is slightly thickened. Turn off the heat.

In the reserved pot, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, sliced white bottoms of the scallions, and chopped jalapeño pepper(s); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

To the pot, add the béchamel, cream (shaking the packet before opening), and reserved pasta cooking water; season with salt and pepper. Cook on medium, whisking frequently, 1 to 2 minutes, or until combined and heated through. While whisking, working in batches, add the grated gouda and cheddar and monterey jack; season with salt and pepper. Cook, whisking constantly, 1 to 2 minutes, or until thoroughly combined and the cheese is melted. Add the cooked pasta. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is coated and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the mac and cheese topped with the glazed pork, finished breadcrumbs, chopped pickled peppers, and sliced green tops of the scallions. Enjoy!