Step 1

Cut the kernels off the corn cobs. Set aside.

Step 2

Heat the butter in a medium cast iron skillet over medium high heat. Add the chile powder, cumin, and oregano. Toast until fragrant, about 30 seconds. Add onion and jalapeno. Saute until onion begins to brown, about 5 minutes. Add corn. Saute about 30 seconds.

Step 3

Reduce heat to medium. Add beans, and the juice of ½ a lime. Stir well and season with salt and pepper. Keep warm.

Step 4

Meanwhile, combine sour cream, garlic, smoked paprika, and remaining juice of ½ a lime in a small bowl. If you'd like the sour cream thinner, add 1 tablespoon water or more lime juice. Season with salt and pepper.

Step 5

To serve, scoop a few spoonfuls of corn mixture into tortillas. Top with cotija cheese and other toppings of your choice. Finish it off with smoky sour cream.