Place a large skillet over medium-high heat and let it warm for about two minutes.

Pour all three cups of corn into your hot skillet and spread it into a single layer.

Let the corn sit untouched for about three to four minutes until you see golden-brown spots forming on the kernels.

Stir occasionally after this point, cooking for another three to four minutes until about thirty percent of the kernels have charred spots.

Transfer the charred corn to a small bowl and let it cool for about five minutes.

In a medium mixing bowl, whisk together the mayo and Mexican crema until smooth and well combined.

Fold the cooled charred corn into the mayo mixture, then add the crumbled cotija cheese and cilantro.

Add the smoked paprika, cayenne, garlic powder, lime zest, and lime juice to the bowl.

Taste as you go and adjust the seasonings, adding more lime juice or cayenne to your liking.

Add salt and black pepper to your preference and mix everything one more time.

Transfer to a serving bowl and garnish with extra cotija and cilantro.