Cook the fresh corn by boiling, steaming, or grilling until tender. If using pre-cooked corn kernels, heat them in a skillet or microwave until warm.

Cut the kernels off the cooked corn cobs or use pre-cooked kernels if preferred.

In a medium bowl, mix the mayonnaise, sour cream, melted butter, lime juice, chili powder, smoked paprika, and a pinch of salt until smooth.

Divide the warm corn kernels into individual cups or bowls.

Top each serving with a generous spoonful of the mayonnaise mixture, ensuring the corn is evenly coated.

Sprinkle crumbled cotija cheese over each cup and garnish with chopped cilantro.

Serve immediately with lime wedges on the side for an extra burst of flavor.