Grill the Corn:
Brush corn with olive oil.
Grill over medium-high heat for about 10 minutes, turning occasionally, until charred. (No grill? Roast in a 400°F oven or use frozen corn with ½ tsp liquid smoke.)
Cut the Kernels:
Use a bundt pan or similar to catch kernels while cutting off the cob.
Make the Dressing:
Whisk together mayonnaise, lime juice, and minced chipotle pepper.
Assemble the Salad:
Toss corn, red bell pepper, cilantro, and dressing in a large bowl.
Top with crumbled cotija cheese and a sprinkle of smoked paprika.
Serving and Storage Tips:
