Start by crumbling the cotija cheese into a bowl, slicing the scallions thinly, and chopping the cilantro finely. Mince the jalapeño and finely chop the garlic.

In a large skillet, heat the vegetable oil over high heat until it shimmers. Add the fresh corn and a pinch of kosher salt, allowing it to sit undisturbed for 2 minutes.

After charring, stir the corn and continue to cook for an additional 2 minutes, then stirring occasionally for another 6 minutes.

While the corn is cooking, whisk together mayonnaise, lime juice, chili powder, smoked paprika, and ground cumin in a medium bowl.

Once the corn has cooled for about 5 minutes, transfer it into a large bowl. Pour the dressing over the corn, then add the crumbled cotija cheese, scallions, cilantro, jalapeño, and garlic.

Taste the salad for flavor and adjust seasoning with more kosher salt or chili powder as needed.