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Preheat to 350°F with rack in the center.
Batter: Melt the butter in the oven in an 8" round pan, about 5 minutes.
In a medium bowl, whisk the flour, cornmeal, baking powder, and baking soda.
In a large bowl, whisk the mayonnaise, sugar, and egg to form a smooth, thick mixture.
Add the dry ingredients to the wet and whisk ➡️ fully combined.
Set aside 2 Tbsp (12g) of the Cotija, 2 Tbsp (20g) corn, and 1 Tbsp cilantro for the topping.
Add the remaining Cotija, corn, and cilantro to the batter.
Carefully remove the pan containing the butter from the oven. Dollop the batter into the pan and spread it into an even layer. Some of the butter will pool on top of the batter; that's OK.
Bake 20 to 25 minutes, until the top is golden brown and the interior temperature reads 205°F.
Remove from the oven and allow it to cool slightly while you prepare the crema.
Crema: In a small bowl, whisk the mayo, sour cream, lime zest, lime juice, and paprika to combine.
While the cornbread is still slightly warm, spread about 3 tablespoons (38g) of the crema in a thin layer across the surface. Sprinkle with the reserved Cotija, corn, and cilantro from step 6. Drizzle the remaining crema over the toppings and sprinkle with smoked paprika to taste.