In a skillet over medium-high heat, melt 2 tablespoons of butter. Add 3 cups of corn kernels and sauté for 5–7 minutes until golden brown and slightly charred. Remove from heat and let cool slightly.

In a mixing bowl, whisk together ½ cup of mayonnaise, ¼ cup of sour cream, the juice of 2 limes, and 1 teaspoon each of chili powder and smoked paprika. Add 2 cloves of minced garlic, and season with salt and black pepper to taste.

Once the charred corn has cooled slightly, add it to the bowl with the dressing. Gently fold to coat all kernels.

Fold in ¼ cup of chopped fresh cilantro and ¼ cup of sliced green onions.

Sprinkle ¾ cup of crumbled cotija cheese over the salad and gently fold it in.

Taste the salad and adjust the seasoning with more lime juice, salt, or pepper if needed. Garnish with additional cotija and cilantro before serving.