– sweet corn – cilantro – green onions – lime juice – kosher salt – chile pepper powder – cotija cheese, divided – mayonnaise
Lay your husked corn on the grill and close the lid, but turn the ears frequently so that they develop lots of caramelized grill marks without getting burned or charred.
When the corn is cool enough to handle, carefully cut the kernels from the cobs with a sharp knife or a handy "corn stripper."
Place corn kernels in a medium bowl. Add cilantro, green onions, lime juice, kosher salt, and chipotle chile pepper powder. Stir to combine thoroughly.
Stir in most of the cotija cheese, reserving just a little to sprinkle on top of the finished salad.
Spoon corn mixture onto a shallow serving platter or bowl, in a relatively thin layer.