Start by preparing your corn. If using fresh corn, cut the kernels off the cob. If frozen, ensure it is fully thawed, typically takes 30 minutes.

In a large skillet, melt the butter over medium-high heat. Add the corn and stir occasionally for 5-7 minutes until slightly charred and tender.

In a mixing bowl, combine mayonnaise, sour cream or Mexican crema, cotija cheese, lime juice, cilantro, chili powder, and cayenne pepper. Mix until smooth.

Once the corn has cooled, add it to the creamy mixture and gently stir to coat each kernel evenly.

Spoon the corn mixture into individual cups or bowls, garnish with extra cotija cheese, cilantro, and chili powder, serve with lime wedges.