Preheat the grill to medium-high heat. Husk the fresh corn and grill for 10-12 minutes until charred and tender. Allow to cool and then cut kernels off the cob.

In a medium bowl, combine mayonnaise, sour cream, and lime juice. Add chili powder and a pinch of salt. Whisk until smooth and creamy.

In a large bowl, combine cooled corn kernels with the creamy dressing. Add Cotija cheese and cilantro, then gently mix until well-coated.

Taste the salad and adjust lime juice or chili powder as needed. Feel free to add extras like diced jalapeños for more heat.

Serve the salad cold, or chill in the refrigerator for 30 minutes before serving. Keep the dressing and toppings separate until serving to maintain freshness.