Start your grill on medium-high heat. While it preheats, mince the garlic clove into a fine paste—this is crucial for even distribution of flavor throughout the salad. Juice and zest the limes, and finely dice the jalapeño after removing the seeds for a milder heat. Slice the scallions and chop the cilantro, setting everything aside on your prep station. Rub the corn ears lightly with olive oil and once the grill is hot, place them directly on the grates. Grill for about 2 minutes per side, rotating to get charred marks on all sides—this develops deep, smoky flavor that's essential to street corn's appeal.

While the corn is still warm from the grill, combine the mayonnaise, Mexican crema, minced garlic paste, lime juice, and lime zest in a bowl. Whisk until smooth and well combined—the crema adds a subtle tang and richness that complements the charred corn beautifully. I prefer to make this sauce while the corn cools slightly, as it helps the flavors meld together before tossing.

Once the corn is cool enough to handle, slice the kernels off the cob by standing each ear upright on a cutting board and running your knife downward—this keeps the kernels intact rather than shattering them. Transfer the corn kernels to a large bowl with the scallions from your mise en place. Pour the creamy lime sauce over the corn and gently toss to coat evenly. Add the cotija cheese, cilantro, smoked paprika, ancho chili powder, and kosher salt, folding everything together with a light hand so the cheese doesn't get crushed. I like to taste and adjust the salt and lime juice at this point since it's your last chance to balance the flavors.

Top the salad with the diced jalapeño and give it one final gentle toss to distribute. Serve immediately while the corn still has warmth and texture. The salad can also be served chilled if you prefer, making it great for meal prep or outdoor gatherings.