Start by boiling water in a large pot. If using fresh corn, add the husked cobs to the boiling water and cook for 3-5 minutes until tender. For canned corn, simply drain and rinse it. If you're opting for frozen corn, follow the package instructions for cooking. Once cooked, drain and let the corn cool slightly.

In a large mixing bowl, add the warm corn and drizzle with melted butter, stirring gently to ensure each kernel is coated.

Grab your serving cups and spoon about ¾ cup of the buttery corn mixture into each one. Add 1 tablespoon of mayonnaise per cup and blend everything together until nicely creamy.

Finely chop some fresh cilantro and sprinkle it on top of the corn. Squeeze the juice of a lime and scatter Tajín or chili powder over the mixture according to your spice preference.

Top each cup with a sprinkle of Parmesan cheese and add a layer of crushed Hot Cheetos on top.