Begin by heating a heavy-bottomed pan over medium-high heat. Add 2 tablespoons of butter and let it melt completely. Once the butter is bubbling, add 2 1/2 cups of corn. Sauté the corn for about 7-10 minutes, stirring occasionally, until it becomes charred and toasted.

While the corn is cooking, crumble 1/2 cup of Cotija cheese and chop 1/2 cup of fresh cilantro, along with 1-2 seeded and diced jalapeños. Set these prepared ingredients aside.

Once the corn is charred, transfer it to a medium mixing bowl. Mix in 3 tablespoons of mayonnaise, 2 tablespoons of sour cream, 1/2 teaspoon of chili powder, 1/4 teaspoon of ground cumin, and 1/2 teaspoon of smoked paprika. Squeeze in 2 teaspoons of fresh lime juice. Stir everything together until well combined and creamy.

Gently fold in the crumbled Cotija cheese, chopped cilantro, and diced jalapeños into the mixture.

Transfer the finished Elote Dip to a serving bowl and garnish with additional Cotija cheese, extra cilantro, and a sprinkle of optional Tajin seasoning for a spicy touch.