Grill corn over high heat, turning every 6 minutes until the skin has dried and charred.
Remove and let cool.
Shuck and remove the kernels from the cob. Add to a large bowl.
Peel and deseed jalapeno, then give them a quick dice and add to the bowl.
Slice green onion tops and add.
Ruff chop cilantro and add to the party. Finish with Cotija.
Blend the dressing and cover your masterpiece.
Toss and enjoy.
