Thoroughly drain the sweet corn if using canned, or blot thawed frozen corn completely dry with a paper towel. Removing excess surface water is vital to achieving a true caramelized char rather than steaming the corn.

Melt the 3 tablespoons of unsalted butter and 1 tablespoon of vegetable oil in a large skillet or heavy cast-iron pan set over medium-high heat until the fat shimmers.

Pour the dry corn kernels into the hot pan in a flat, even layer.

Do not stir the corn immediately. To achieve a beautiful, authentic street-vendor char, let the kernels sit undisturbed for 2 to 3 minutes until the bottom layers turn vibrant gold with deep brown patches. Stir briefly, then let sit for another 2 minutes. Repeat until the corn is uniformly toasted and lightly blistered.

Stir in the ½ teaspoon of finely minced garlic, tossing continuously for exactly 30 seconds so it infuses the cooking fats without scorching. Pull the pan completely off the heat source.

In a medium serving bowl, whisk together the mayonnaise, lime juice, and lime zest into a smooth, tangy cream base.

Transfer the hot, charred corn straight from the skillet into the bowl with the mayonnaise mixture. Use a spoon to fold the elements together until the residual heat turns the mayo into a glossy glaze coating every kernel.

Add the crumbled cotija cheese, chopped fresh cilantro, smoked paprika, and a tiny pinch of salt to the bowl. Stir gently to distribute the seasonings evenly.

Taste and adjust with an extra squeeze of lime or a dusting of chili powder if desired. Serve warm as a side dish or alongside crisp tortilla chips as a rustic dip.