Prep the corn: If using frozen corn, do not thaw; it chars better from frozen. If using fresh corn, slice kernels off the cob. If using canned, drain and pat dry well.

Heat the pan: Set a large skillet over medium-high heat. Add 1–2 tablespoons of oil and let it shimmer. You want it hot to get color on the corn.

Char the corn: Add the corn in an even layer. Let it sit for 2–3 minutes without stirring to develop browning. Stir and continue cooking 5–7 minutes until some kernels are blistered and fragrant. Season with a pinch of salt and pepper.

Make the dressing: In a mixing bowl, combine mayonnaise, Greek yogurt or sour cream, lime zest, lime juice, chili powder, smoked paprika, garlic, and a pinch of salt. Whisk until smooth and creamy.

Combine: Transfer the warm corn to a large bowl. Add the dressing and toss to coat while the corn is still slightly warm. This helps the flavors absorb.

Add mix-ins: Fold in cotija (reserve a little for topping), cilantro, green onions, and jalapeño if using. Taste and adjust salt, pepper, and lime.

Build your bowl: Spoon the dressed corn into bowls. Top with extra cotija and cilantro. Add any optional extras like avocado, cherry tomatoes, or black beans. For a heartier meal, serve over rice or quinoa or add grilled chicken or shrimp.

Finish and serve: Dust lightly with chili powder and a squeeze of lime. Serve warm or at room temperature.