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Melt 2 tablespoons butter in a large skillet over medium-high heat. To the skillet, add 3 cups sweet corn kernels and cook until the corn kernels are slightly charred. Add 3 garlic cloves and cook until fragrant, about 1 minute. Remove from the pan and set to the side to cool.
In a large mixing bowl, combine 3 tablespoons mayonnaise, 3 tablespoons Mexican crema, juice and zest of 1 lime, ½ teaspoon chili powder, ½ teaspoon smoked paprika, and ¼ teaspoon fine sea salt.
Add the cooled corn, ¼ cup Cotija cheese, 1 jalapeno, and ¼ cup cilantro, and gently fold together. Add more salt to taste if needed.
Serve immediately or chill in the fridge until you are ready to serve.