Begin by heating 2 tablespoons of butter in a large skillet over medium heat until it melts and bubbles gently, about 1–2 minutes.

Add 2 cups of fresh corn kernels to the skillet and stir occasionally for about 5–7 minutes, until lightly charred.

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

Remove the corn from heat and cool slightly before folding it into the creamy dressing along with ½ cup crumbled cotija cheese and ¼ cup chopped cilantro.

Spoon the mixture into individual cups and serve immediately while warm.