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Preheat oven to 400℉. Line a rimmed baking sheet with parchment. In a small bowl, combine coconut oil, chili powder, garlic powder, smoked paprika, salt, and lime zest. Stir into a paste. Rub mixture onto salmon evenly, then squeeze with lime juice. Bake for 20 minutes, possibly a few minutes less. (My filets were pretty thick).
In the meantime, heat a large skillet to medium high. Add the olive oil and garlic, and sauté for 1 minute or until fragrant. Add corn, chili powder, and salt, and sauté for 10-15 minutes until corn starts to get a little golden. Remove from heat and stir in the lime juice and Greek yogurt. Stir. Finish with the cilantro and cotija and stir to combine.
Serve the salmon over a bed of the mexican street corn, and top with extra cotija and cilantro. Serve with lime wedges.