Preheat your grill to medium-high heat. Husk the corn and grill for about 10 minutes, turning occasionally until charred.

In a mixing bowl, combine crema or mayonnaise with lime juice, chipotle powder, and smoked paprika. Add salt and pepper to taste. Blend until smooth.

Cut the grilled corn kernels off the cob into a large bowl. Add chopped cilantro, diced onion, and crumbled cotija.

Gently fold the prepared dressing into the corn mixture without crushing the kernels. Adjust seasoning if needed.

Refrigerate for at least 30 minutes before serving. Serve with additional cotija and cilantro on top.