Shuck the corn and remove the kernels from the cobs using a sharp knife. Set aside.

Heat a large skillet over medium-high heat. Add the butter and let it melt.

Add the corn kernels to the skillet. Cook, stirring occasionally, until the corn is slightly charred, about 5-7 minutes.

Add the minced garlic and diced jalapeño to the skillet. Cook for another 1-2 minutes until fragrant.

Remove the skillet from heat. Stir in the mayonnaise, lime juice, chili powder, and smoked paprika until well combined.

Transfer the mixture to a serving bowl. Sprinkle with crumbled cotija cheese and chopped cilantro. Serve warm or at room temperature.