Husk the fresh corn, removing all silk and husks. Preheat your grill to medium-high heat (about 400°F). Brush the corn with olive oil and grill for 2-3 minutes on all sides until charred.

Remove the corn from the grill and let it cool for a few minutes. Once cool, cut the kernels off the cob and place them into a large mixing bowl.

If using frozen corn, rinse under warm water to thaw or heat in a skillet until warm.

In the bowl with corn, add chopped red onion, minced garlic, diced jalapeño, and crumbled cotija cheese. Stir gently to combine.

In a small bowl, whisk together Greek yogurt, lime juice, chili powder, paprika, salt, and pepper to create the dressing.

Drizzle the dressing over the corn mixture and toss gently to coat evenly.

Garnish with additional cilantro and cotija cheese before serving.