Start by husking the fresh corn, ensuring to remove all silk strands. Brush the corn generously with olive oil, then preheat your grill to medium-high heat. Grill the corn for about 2 minutes per side until charred and kernels are tender yet crisp.

Once the grilled corn has cooled enough to handle, carefully cut the kernels off the cob using a sharp knife. This step is crucial for ensuring each bite has that sweet, smoky flavor.

If using frozen corn, thaw it in a bowl of warm water for about 5-10 minutes. After thawing, drain excess moisture to prevent a watery salad.

In the bowl containing the corn, add finely chopped red onion, minced garlic, diced jalapeño, and crumbled cotija cheese. Stir gently to combine.

In a separate bowl, whisk together Greek yogurt, fresh lime juice, chili powder, paprika, sea salt, and pepper until smooth and creamy.

Drizzle the yogurt dressing over the corn mixture and gently toss until all ingredients are evenly coated.

Garnish with freshly chopped cilantro and additional crumbled cotija cheese. Serve immediately or chill for 30 minutes for enhanced flavors.