Heat a skillet over medium heat, add corn kernels, and sauté for 5-7 minutes until golden and slightly charred.

In a mixing bowl, combine mayonnaise and sour cream, stirring until smooth, then add cotija and cheddar cheeses along with the roasted corn.

Sprinkle in chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Fold the mixture until mixed well.

Transfer to a serving dish, garnish with crumbled cotija cheese and cilantro, and serve immediately with tortilla chips or fresh veggies.