Select fresh sweet corn with bright, firm husks. Cut the kernels off the cobs directly into a large bowl, collecting the corn milk. Aim for about four cups of kernels.

Melt 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Add corn kernels and cook for 10-15 minutes, stirring frequently, until charred.

Transfer the charred corn to a mixing bowl and cool for 2-3 minutes. Add mayonnaise, lime juice, half the Cotija cheese, chili powder, green onions, parsley, salt, and pepper. Stir until well combined.

Divide the corn mixture into serving dishes. Top with reserved Cotija cheese, a sprinkle of chili powder, and fresh cilantro or parsley. Serve warm.