Heat a grill pan or skillet over medium-high heat. Toss corn kernels with a teaspoon of oil until coated. Spread corn in a single layer and cook undisturbed for about 2–3 minutes until charred. Stir and cook for an additional 2 minutes until golden-brown.

In a small bowl, whisk together equal parts mayonnaise and sour cream until combined. Substitute half with Greek yogurt if desired. Set the sauce aside to meld flavors.

Divide hot corn among small cups for presentation. Drizzle creamy sauce generously over corn.

Sprinkle crumbled cotija cheese over the corn followed by chili powder and smoked paprika. Finish with chopped cilantro.

Squeeze fresh lime juice over the topped corn cups just before serving.