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In a large skillet, over medium heat, add the olive oil and toast the corn-- cooking the corn for 10-12 minutes, stirring occasionally. Remove the skillet from heat and set aside.
In a separate, large bowl stir the mayo, cotija cheese, jalapeno, cilantro, cayenne, and minced garlic together, until evenly combined.
Slice the lime in half and squeeze the juices from each half into the bowl. Stir until the juice is completely incorporated.
Stir in the corn until completely incorporated, evenly, into the salad mixture.
Refrigerate the salad until chilled.
When ready to serve, spoon the mixture into bowls and sprinkle with a pinch of sea salt, smoked paprika, and chili powder.