Grill the Corn:

• Preheat a grill or grill pan over medium-high heat.
• Brush the ears of corn with olive oil and grill them, turning occasionally, until lightly charred and cooked through, about 10-12 minutes.
• Remove from the grill and let them cool.

Prepare the Corn Kernels:

• Once the corn has cooled, carefully cut the kernels off the cob and place them in a large mixing bowl.

Make the Dressing:

• In a small bowl, mix together the mayonnaise, sour cream, Cotija cheese, garlic, smoked paprika, chili powder, ground cumin, lime juice, salt, and pepper.

Combine Ingredients:

• Pour the dressing over the corn kernels and toss to combine.

Add Fresh Ingredients:

• Stir in the chopped cilantro and diced jalapeño, if using. Adjust the seasoning with additional salt and pepper to taste.

Chill and Serve:

• Refrigerate for at least 30 minutes to allow the flavors to meld before serving.