Preheat your grill to medium-high heat or your oven to 400°F. Husk the corn and brush with melted butter. Grill for about 10–15 minutes, turning occasionally, until charred and tender. For oven, roast for 20–25 minutes. Set aside to cool.

Once the corn is cool, cut the kernels off the cob using a knife. Hold the cob upright in a bowl to catch falling kernels.

In a skillet, melt 2 tablespoons of butter over medium heat. Add minced jalapeño and garlic, sautéing for 1–2 minutes until fragrant.

Stir the corn kernels into the skillet with the jalapeño and garlic. Cook for 2-3 minutes until warmed through and slightly caramelized. Remove from heat.

In a mixing bowl, combine the corn mixture with mayonnaise, sour cream, Cotija cheese, and cilantro. Stir until well blended.

Add lime juice, chili powder, smoked paprika, salt, and black pepper to the mixture. Stir and adjust seasonings to taste.

Cover the bowl and refrigerate the dip for at least 30 minutes to allow the flavors to meld.

Serve with tortilla chips and garnish with extra Cotija cheese and cilantro.