Step 1

Mix yogurt, lime juice, and cilantro together in a bowl and set aside.

Step 2

Melt butter in a large skillet over medium heat. Stir in corn. Add jalapeno, chile powder, garlic powder, cumin, and salt. Cook and stir until corn starts to brown, 7 to 8 minutes. Remove from heat and stir in yogurt mixture and cotija cheese.

Step 3

Transfer to a slow cooker to keep warm.