Char the Corn:

• Heat a large skillet or grill pan over medium-high heat.

• Add corn and a drizzle of olive oil. Cook for 5–7 minutes, stirring occasionally, until corn is lightly charred.
  (If using fresh corn on the cob, grill or roast until lightly blackened, then cut off kernels.)

Sauté Veggies:

• Add diced red bell pepper and jalapeño to the pan. Sauté 2–3 minutes until softened.

• Remove from heat and let cool slightly.

Make the Dressing:

• In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, cumin, salt, and pepper.

Combine Everything:

• Add the corn mixture to the bowl with the dressing.

• Stir in red onion, cotija cheese, and cilantro. Mix until evenly coated.

Serve:

• Serve warm or chilled.

• Garnish with extra cotija cheese, cilantro, and a sprinkle of chili powder or hot sauce if desired.