Esquites (Mexican Corn Salad)

Esquites (Mexican Corn Salad) 2 tablespoons butter 3 cups corn (about 4 ears), cut from the cob 1/2 jalapeno, seeded and finely diced 3 tablespoons mayonnaise 1 glove garlic, grated 2 green onions, sliced 1 handful cilantro, chopped 1 lime, juice 2 tablespoons cotija (or feta), crumbled chili powder to taste Melt the butter in a heavy skillet over medium-high heat. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes. Add the jalapeno, saute for a minute and remove from heat. Mix everything and serve warm or at room temperature.