Shuck the corn then cut the kernels off. Place in bowl and set aside.
Heat cast iron pan on medium high heat. Let pan get hot for a couple of minutes then add the corn kernels. Sear the corn in the pan for roughly 5 minutes until the corn gets nice and charred. Place back in bowl and let cool for 5 minutes
Mix the mayo, sour cream, juice of 2 limes, cumin, and salt together in a large bowl.
Chop up 1/2 cup of red onion. Slice in half 1/2 cup of cherry tomatoes. Clean and chop 1/2 cup cilantro. Chop 1/2 a jalapeno. Dice up the green onions.
Add the cooled corn, all the chopped ingredients, and half the cotija cheese to the mayo mixture and stir well to incorporate the flavors.
Plate the mixture in a serving bowl and add the remaining cheese on top along with some more cilantro and a few limes. Enjoy!