Begin by heating a large skillet over medium heat. Add 2 tablespoons of butter to the skillet and let it melt completely.

Once the butter is melted, add 2 cups of corn kernels to the skillet. Stir occasionally for about 5–7 minutes until they are charred.

In a separate bowl, combine ½ cup of mayonnaise, ½ cup of sour cream, 2 tablespoons of lime juice, 1 teaspoon of chili powder, and a pinch of salt and pepper. Whisk until smooth.

Fold the charred corn into the creamy dressing mixture. Add in ½ cup of crumbled cotija cheese and ¼ cup of chopped cilantro. Mix to combine.

Spoon the mixture into cups or bowls while warm. Garnish with additional cotija cheese and cilantro if desired.