1. **Cook the Corn:**
– **Roast the Corn:** In a large skillet or on a grill, heat the olive oil over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is lightly charred and cooked through, about 8-10 minutes. If using fresh corn on the cob, cook it first and then cut the kernels off the cob.

2. **Prepare the Dressing:**
– In a large bowl, mix together the mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, smoked paprika, cayenne pepper (if using), and minced garlic. Stir until well combined.

3. **Combine Ingredients:**
– Add the cooked corn, chopped red onion, and cilantro to the bowl with the dressing. Toss everything together until the corn is evenly coated with the creamy mixture. Season with salt and black pepper to taste.

4. **Serve:**
– Garnish with additional Cotija cheese, chopped cilantro, and lime wedges if desired. Serve the salad chilled or at room temperature.

### Tips:

– **Make-Ahead:** This salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will meld together as it sits.
– **Variations:** Feel free to add other ingredients like diced avocado, chopped jalapeños for extra heat, or even some diced red bell pepper for extra color and crunch.