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Cook the Corn: If using fresh corn, slice the kernels off the cobs. Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the corn and cook, stirring occasionally, until the kernels are lightly charred, about 5-7 minutes. If using frozen corn, thaw and dry before cooking. Set the corn aside to cool slightly.
Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, and smoked paprika. Season with salt and pepper to taste.
Combine the Salad: Add the charred corn to the dressing and mix well until the corn is evenly coated. Stir in the cotija cheese, cilantro, and jalapeño (if using).
Serve: Garnish the salad with additional cotija cheese, cilantro, and a sprinkle of chili powder if desired. Serve the salad warm or chilled.