Shuck the corn and remove any silk strands. Bring a large pot of salted water to a boil, then add the corn. Boil for about 5-7 minutes until tender but still crunchy.

Preheat your grill to medium-high heat. Place the boiled corn on the grill and cook for approximately 10 minutes, turning occasionally until charred.

Let the corn cool slightly, then cut the kernels off the cob into a large mixing bowl.

In another bowl, combine mayonnaise, sour cream, lime juice, chili powder, and salt. Whisk until smooth and creamy.

Add corn kernels to the dressing bowl, sprinkle in cotija cheese and cilantro, and mix gently until well-coated.

Cover the salad and chill in the refrigerator for at least 30 minutes before serving.

Give the salad a gentle stir before serving in a big bowl or individual dishes.