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Lightly grill (or smoke) corn until a little bit charred in places but don't overcook, about 5 minutes, turning frequently. Remove to cool slightly then remove kernels from ears of corn using a sharp knife into a serving bowl.
Char peppers and onion over an open flame or grill, then place peppers in a bowl and cover with plastic (or place in a paper bag). Allow to steam for 5 minutes. Blackened skins will slip off easily by rubbing with a paper towel or use your hands to peel. Chop peppers and onion and add to the serving bowl with corn.
Add scallions, lime zest, cilantro, smoked paprika, and season with lime juice, mayonnaise, olive oil and salt and pepper. Toss, adding additional olive oil and salt and pepper to taste.
Garnish with crumbled cotija.