Heat oil in your large skillet. Use medium-high heat for the best results. Add the corn to the hot pan. Spread it out in a thin layer. Let it sit for two minutes. This makes the corn nice and charred. Stir it and cook more. It should look golden and toasted.

Take the skillet off the heat. Pour the corn into a large bowl. Let it cool down for five minutes. You do not want it too hot. This keeps the mayo from melting. Cooling helps the texture stay perfect.

Grab your small mixing bowl. Mix the mayo and sour cream together. Add the fresh lime juice. Stir in the minced garlic and chili powder. Whisk it until it is very smooth. This dressing is the secret to flavor.

Dice the red onion very small. Remove the seeds from the jalapeño. Chop the cilantro leaves into small bits. Make sure everything is uniform in size. This ensures a bit of everything in every bite.

Pour the dressing over the cooled corn. Add the onions, jalapeños, and cilantro. Sprinkle in the crumbled Cotija cheese. Use your wooden spoon to toss well. Make sure every kernel is coated nicely.

Add salt and pepper to the mix. Taste it to see if it needs more. You can add more lime if needed. Put the bowl in the fridge. Let it chill for thirty minutes. This lets the flavors meld together perfectly.