Return the pan to the stove and add in your corn. Same as before, cook for 3 to minutes, stirring frequently. Any liquid will quickly evaporate and your corn will start to roast. Once the corn starts to roast and darken, remove from the pan and set aside.  

Return the pan to the stove again and this time add your pancetta. Again, cook for 3 to 5 minutes, stirring often. Your pancetta will cook like bacon does, it will render the fat and crisp up like bacon crumbles. Once your pancetta resembles cooked bacon, remove the pancetta from the pan with a slotted spoon and set aside. Keep that grease in the pan for now. 

Now, bring a pot of salted water to boil and cook your storebought chicken ravioli as the package instructs. While your ravioli is cooking, add parsley, jalapeno, garlic, parmesan cheese, most of the pinenuts (keep some out for garnishing) the zest and juice of one lime, the juice of one lemon and the olive oil into a small food processer and pulse until everything is incorporated and you are left with a thick, smooth sauce. Then pour the pancetta grease into the food processor and pulse again to combine. 

Once your ravioli is cooked and drained, move the chicken ravioli to the skillet over medium heat, top with the jalapeno pasta and stir to warm the pesto through. Move the chicken ravioli to a serving bowl and top with roasted corn, pancetta, the researved pine nuts and sprinkle with cojita cheese crumbles. Serve immediately.