01 - Heat a grill pan or skillet over medium-high heat. Add fresh corn kernels and cook for 4–5 minutes until lightly browned and charred, stirring occasionally. Remove from heat and allow to cool completely.
02 - In a large mixing bowl, combine the cooled charred corn, diced cucumbers, finely chopped red onion, chopped cilantro, and diced jalapeño.
03 - In a separate small bowl, whisk together sour cream, mayonnaise, minced garlic, fresh lime juice, smoked paprika, chili powder, salt, and black pepper until completely smooth and well combined.
04 - Pour the prepared dressing over the vegetable mixture. Use a large spoon or spatula to fold gently, ensuring all ingredients are evenly coated without crushing the vegetables.
05 - Gently fold in the crumbled cotija cheese until just incorporated. Taste the salad and adjust salt or seasoning if desired. Refrigerate for 10–15 minutes before serving to allow flavors to meld.