Preheat your grill to medium-high heat (about 400°F or 200°C). Lightly brush the corn kernels with a thin layer of olive oil (about 1 teaspoon total).

Place the corn directly on the grates. Grill for 10-15 minutes, rotating every few minutes until the kernels are tender and lightly charred on all sides. Remove from heat and let cool slightly.

While the corn cools, prepare the dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper until emulsified.

Once cool enough to handle, carefully slice the kernels off the cobs using a sharp knife, holding the ear upright over a large bowl. Discard the cob.

Add the halved cherry tomatoes, diced red onion, and most of the chopped cilantro to the bowl with the corn. Drizzle generously with the prepared lime dressing and toss gently to combine.

Gently fold in the crumbled Cotija cheese. Taste and adjust seasoning with additional salt or lime juice if necessary. Garnish with remaining cilantro before serving.