In a large skillet, heat 2 tablespoons of butter or olive oil over medium-high heat. Add the corn kernels and cook for about 5-7 minutes, stirring frequently until tender with charred spots.

In a large mixing bowl, combine mayonnaise, sour cream, crumbled cotija cheese, lime juice, and chili powder. Whisk until smooth and creamy.

Once the corn has cooled slightly, add it to the bowl with the dressing. Stir in chopped cilantro and minced jalapeño, mixing until well combined.

Taste the salad and adjust seasoning with salt and pepper as needed to enhance the flavor.

Let the salad sit in the refrigerator for at least 30 minutes before serving to allow flavors to meld together.