Start by husking the fresh corn and brushing it with olive oil. Grill the corn for about 2 minutes on each side until charred.

Let the corn cool down for a few minutes, then cut the kernels off the cob into a large mixing bowl.

In the bowl, add chopped red onion, minced garlic, diced jalapeño, and crumbled cotija cheese. Toss gently.

In a separate bowl, whisk together Greek yogurt, lime juice, chili powder, paprika, salt, and pepper.

Drizzle the dressing over the corn mixture and gently fold it in until well-coated.

Garnish with additional cilantro and cotija cheese. Serve immediately or let it chill.