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Drain all four cans and pat completely dry with paper towels in batches. Any moisture and it steams instead of chars. Don't rush this step.
Heat a wide skillet or wok over the highest heat possible until smoking. Add oil. Add corn in batches, so you don't crowd the pan. You want each batch to allow the kernels to touch the pan to allow for good charring. Let each batch sit completely undisturbed 2–3 minutes until deeply golden and caramelized on the underside.
While corn chars, whisk together kewpie mayo, white miso paste, chili crisp, lime juice, sesame oil, cotija cheese, and sugar in a large bowl until completely smooth. (Note: Some white miso are saltier than others. Be sure to add in increments and adjust to taste)
Add your corn, green onions, cilantro, and chili crisp to the bowl. Pour sauce over and toss until every kernel is evenly coated in the creamy spicy dressing.
Finish with sesame seeds, green onions, cilantro, a heavy chili crisp drizzle, chili flakes, and lime wedges on the side.