Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat until the oil is shimmering.

Working in batches if necessary so the corn is in a single layer, add the 6 cups fresh corn to the skillet and spread it evenly. Cook undisturbed for about 3 minutes, until the corn develops brown/charred spots. Stir or shake the skillet and cook another 1–2 minutes if you want more even charring. Transfer the cooked corn to a large bowl. Repeat until all corn is charred.

To the warm charred corn, add 5 ounces crumbled Cotija cheese, 2 cloves garlic (minced or grated), 1½ teaspoons chili powder, and salt and pepper to taste. Stir to combine.

In a separate bowl, whisk together ½ cup mayonnaise, ½ cup sour cream, ¼ cup Mexican crema, and the juice of 1 lime (use one of the 1–2 medium limes). Taste the dressing and add more lime juice and/or salt if desired.

Pour the dressing over the corn mixture and stir gently until evenly coated.

Taste and adjust seasoning (salt, pepper, or more chili powder/Tajín) as desired.

Garnish with thinly sliced serrano chili or jalapeño, cilantro, pickled onions, a sprinkle of Tajín or extra chili powder, additional crumbled Cotija if desired, and serve with lime wedges.

Serve warm (preferred) or chilled, as you like.