Heat a large skillet over medium heat and add the unsalted butter.

Once the butter is melted, add the fresh corn kernels to the skillet and sauté for 6-8 minutes, stirring occasionally, until the corn is lightly charred and cooked through.

Remove the skillet from heat and let the corn cool slightly.

In a large mixing bowl, combine the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, smoked paprika, salt, and black pepper.

Add the cooked corn to the bowl and mix well, ensuring the corn is evenly coated in the creamy mixture.

Fold in half of the crumbled cotija cheese, reserving the other half for topping.

Spoon the esquites into individual serving cups or bowls.

Top each serving with the remaining cotija cheese and garnish with chopped fresh cilantro.

Serve with extra lime wedges on the side for squeezing over the esquites.