1. Heat a skillet over medium-high heat. Add the corn and cook, turning occasionally, until charred in spots, about 8-10 minutes. Remove from heat and let cool.
2. Cut the kernels off the cob and place them in a mixing bowl.
3. Add the cotija cheese, mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cilantro, salt, and black pepper to the bowl. Mix well to combine.
4. Serve immediately or refrigerate until ready to serve.
Notes:
This salad is best served fresh but can be stored in the refrigerator for up to 2 days.