Mexican Corn Salad

Corn Preparation: Begin by shucking the corn and carefully cutting the kernels from the cobs. In a large skillet, heat the olive oil or butter over medium heat. Add the corn kernels and sauté them, stirring occasionally, until they are toasted and slightly browned, which should take approximately 5 minutes. Introduce the minced garlic to the skillet and continue to cook for an additional 30 seconds. Remove the skillet from the heat promptly.
Dressing Preparation: In a mixing bowl, combine the mayonnaise, sour cream, lime zest, and lime juice. Add the chili powder, smoked paprika, and black pepper to the mixture. Stir these ingredients until they are well incorporated.
Combining Ingredients: Transfer the cooked corn into the bowl with the dressing. Toss gently to coat the corn evenly. Fold in the crumbled cheese and chopped cilantro until evenly distributed throughout the salad. Perform a taste test and season with kosher salt accordingly. If desired, add more lime juice to enhance the flavor.
Serving: The salad may be served immediately while warm, or it can be chilled in the refrigerator if a cold dish is preferred. If serving chilled, it is advisable to add an additional squeeze of lime juice just before serving to refresh the flavors.