Preheat your grill to medium-high heat, around 400°F (200°C).

Husk the sweet corn and remove any silk. Brush each ear lightly with olive oil.

Place the corn on the grill and cook for about 8 minutes, turning occasionally until charred.

Once grilled, cool the corn slightly and cut off the kernels with a sharp knife.

In a large mixing bowl, combine the corn kernels, diced red onion, minced garlic, chopped jalapeño, and crumbled cotija cheese.

In a separate bowl, whisk together Greek yogurt, fresh lime juice, chili powder, paprika, salt, and pepper.

Drizzle the dressing over the corn salad mixture and toss to combine.

Garnish with extra cilantro and cotija cheese before serving.