Preheat your grill to medium-high heat. Husk the corn and place it directly on the grill grates, cooking for 10–15 minutes. Turn the corn occasionally until it is partially charred and smoky.

While the corn cools, wash and slice the cucumbers into half moons. Add the cucumber slices to a large mixing bowl.

Chop the red onion and finely chop the fresh cilantro. Add both to the bowl with the cucumbers, mixing gently to combine.

Once the grilled corn is cool, slice off the kernels using a sharp knife and add them to the bowl with the cucumbers and onions. Toss everything together lightly.

In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until creamy and smooth.

Pour the creamy dressing over the salad ingredients. Gently toss to ensure every ingredient is coated evenly.

Sprinkle the crumbled cotija cheese over the top of the salad. Fold the cheese into the salad gently.

Cover the bowl tightly and let it chill in the refrigerator for at least 30 minutes.

Once chilled, serve the salad as a side dish or enjoy it as a light meal.