Preheat a grill to medium-high heat. Place the shucked corn cobs directly on the grates and grill for 10-12 minutes, turning occasionally, until the kernels are tender and charred in spots. Alternatively, use a hot cast-iron skillet on the stovetop.

In a large bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, smoked paprika, and minced garlic. Season with salt and pepper to taste.

Once the corn is cool enough to handle, carefully cut the kernels off the cob. Add the kernels to the bowl with the dressing. Add the crumbled cotija cheese, diced red onion, minced jalapeño, and chopped cilantro. Stir until well combined.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Stir again before serving. Serve chilled or at room temperature.