Heat a large skillet over medium-high heat and add a tablespoon of butter. Once the butter is melted and bubbling, add 3 cups of fresh corn (or thawed frozen corn) to the skillet. Cook the corn for about 5–7 minutes, stirring occasionally, until it develops a golden-brown char.

While the corn is cooking, grab a mixing bowl and combine ½ cup of mayonnaise, ¼ cup of sour cream, 2 minced garlic cloves, and the juice of 1 lime. Add 1 teaspoon of chili powder, ½ teaspoon of smoked paprika, and a pinch of cayenne pepper. Whisk until smooth.

Once the corn has charred, remove it from the heat and let it cool slightly. In your mixing bowl, add the charred corn to the dressing. Gently stir to coat each kernel. Then fold in ½ cup of crumbled cotija cheese and ¼ cup of chopped fresh cilantro.

Taste the salad and adjust the seasoning with salt and freshly cracked black pepper. Garnish with extra crumbled cotija and a sprinkle of chili powder. Serve warm, at room temperature, or chilled.