1. If using fresh corn, husk the ears and preheat a grill to medium-high heat. Brush corn lightly with olive oil and grill for about 2 minutes per side until lightly charred. Let cool slightly, then cut the kernels off the cob into a large bowl. If using frozen corn, thaw and drain well or sauté in a skillet over medium heat until warmed through.

2. Add the chopped red onion, minced garlic, jalapeño, and crumbled cotija cheese to the bowl with the corn. Toss to combine.

3. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, paprika, sea salt, black pepper, and chopped cilantro until smooth.

4. Drizzle the dressing over the corn mixture and toss well until evenly coated.

5. Garnish with extra cilantro and cotija cheese if desired. Serve immediately while slightly warm or chill in the refrigerator before serving.