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Char the corn: Heat the oil in a large skillet over medium-high heat. Add the corn and cook for 5 to 7 minutes, stirring only occasionally, until golden brown in spots. Tip: Let the corn sit undisturbed to allow browning before stirring. If you hear popping, that's a good sign! Reserve a spoonful of the charred corn for garnish.
Season: Push the corn to one side of the pan and add the garlic. Cook for 30 seconds until fragrant. Stir in smoked paprika, salt, chili powder, and cayenne (if using). Remove from heat.
Make it creamy: Stir in the vegan yogurt, mayo, and lime juice. Fold in the red onion, jalapeño, and cilantro. Taste and adjust seasoning with more salt or lime juice if needed.
Serve warm or cold: To serve warm, return to low heat for 1 to 2 minutes to warm through. For cold dip, cover and chill for at least 1 hour.
Garnish and enjoy: Top with reserved charred corn, crumbled vegan cheese, a sprinkle of Tajín or smoked paprika, and extra cilantro. Serve with tortilla chips or corn chips.