1. Prepare the corn: If using fresh corn, husk and remove silk. If using frozen, thaw completely and pat dry.

2. Char the corn: Heat a large cast-iron skillet over medium-high heat. Add corn and cook for 5-7 minutes, stirring occasionally, until lightly charred and tender. Transfer to a large bowl and let cool slightly.

3. Make the dressing: In a small bowl, whisk together mayonnaise, crema (or sour cream), lime juice, chili powder, and smoked paprika until smooth.

4. Chop veggies: Finely dice red onion, mince jalapeño (if using), and chop cilantro.

5. Combine: Add the charred corn, red onion, jalapeño, cilantro, and cotija cheese to the large bowl.

6. Dress and mix: Pour dressing over the mixture and fold gently until evenly coated.

7. Season: Add salt and pepper to taste. Remember cotija is salty, so add salt gradually.

8. Chill (optional): Cover and refrigerate for at least 30 minutes to let flavors meld.

9. Serve: Stir before serving. Garnish with extra cilantro, chili powder, or a lime squeeze if desired.