Heat 2 tablespoons of butter or olive oil in a large skillet over medium-high heat. Add the corn kernels and sauté for about 5-7 minutes until tender and slightly charred.

Remove the skillet from heat and let the corn cool slightly in the pan for a few minutes.

In a large mixing bowl, combine mayonnaise, sour cream, crumbled Cotija cheese, lime juice, and chili powder. Mix until smooth.

Fold the cooled corn into the dressing mixture. Add chopped cilantro and minced jalapeño, gently stir until coated.

Season the salad with salt, pepper, and adjust chili powder if needed. Taste and adjust flavors as desired.

Transfer the salad to a serving bowl or refrigerate in an airtight container. Serve chilled or at room temperature.