Prepare the Corn

• Shuck the corn and cut the corn off of the cobs. If you are using frozen corn, don't defrost it (canned doesn't work well here).
• In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the garlic and stir for approximately 30 seconds or until fragrant .
• Add the corn to the skillet, season with salt and pepper, and cook for 10 to 12 minutes, stirring occasionally. You will want the corn to char, and so avoid stirring too often. Cook more as needed if you like more of a char. Remove from the heat and transfer to a large bowl.
• Prep the Dressing: In a medium bowl, stir together the mayonnaise, Greek yogurt (or sour cream), Parmesan cheese, lime juice, lime zest, smoked paprika, cumin, chili powder, and a pinch of salt.
• Toss the Ingredients Together: In the large bowl, mix the corn and dressing together. Stir in the red pepper, red onion, jalapeño, and scallions. Toss to combine evenly. Taste, and add more salt, pepper, and/or chili powder to taste.
• Garnish, Serve & Enjoy: Allow the corn to cool, then stir in the Cotija cheese and cilantro. Transfer to the refrigerator and serve cold. This dish tastes better if you allow it to sit for 1 to 2 hours. The salad will last for approximately 3 days in the refrigerator and stored in an airtight container.