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Preheat grill or grill pan to char the corn.
Prep corn by drizzling olive oil all over and seasoning with salt and pepper.
Cook corn for 5-10 minutes, rotating occasionally, until all sides of the corn are either cooked or lightly charred.
Let cool and then use a knife to cut off the corn kernels.
In a small pan heat olive oil over medium heat. Add in cumin seeds and smoked paprika and cook for 1-2 minutes.
Add spiced olive oil to a large bowl and mix in the other wet ingredients to create a sauce.
Add in all of the remaining ingredients, mix to combine, and taste for seasoning.
You can eat this straight away, but letting it sit and chill for at least an hour helps marry the flavors together.
Top with some extra cotija just to make it pretty.