Add the vegetable oil to a large non-stick skillet and place over medium-high heat. Heat until the oil is shimmering and hot.
Working in batches based on the size of your skillet, add the corn to the skillet and gently stir to coat in the oil. Spread the corn in an even layer across the bottom of the skillet; cover and cook for 3 minutes on medium-high heat. After 3 minutes, remove the skillet from the heat and add the charred corn to a large bowl. Repeat with the remaining corn.
To the charred corn, add the Cotija cheese, garlic, chili powder, and salt and pepper to taste. Stir to combine.
In a separate bowl whisk together the mayonnaise, sour cream, crema, and the juice of 1 lime. Taste and add additional lime juice and/or salt if desired.
When ready to serve, add the dressing to the corn and stir gently to combine. Garnish as desired with additional crumbled Cotija, pickled onions, thinly sliced jalapeños, cilantro, etc, as desired.
This dish is best served warm, but can be served cold as well.
