Prepare the Corn: Begin by husking your fresh corn. In a small bowl, whisk together 2 tablespoons of olive oil, smoked paprika, ground cumin, and chilli powder. Brush each ear of corn generously with this seasoned oil blend until it's evenly coated and glistening. You should notice a lovely earthy aroma from the spices.

Grill the Corn: Preheat your grill or a heavy-based grill pan over medium-high heat. Once hot, place the seasoned corn directly on the grates. Grill for 10-15 minutes, turning every few minutes, until the kernels are tender and beautifully charred in spots, displaying golden-brown and dark caramelised patches. You'll hear a gentle sizzling and smell that distinct sweet, smoky aroma.

Cool and Cut: Once grilled, carefully remove the corn from the heat and let it cool on a plate for about 5-10 minutes. It should be warm enough to handle comfortably. Using a sharp knife, stand each cob upright in a large bowl and carefully slice downwards to remove the kernels. The kernels will fall into the bowl, warm and fragrant.

Prepare the Dressing Components: While the corn cools, finely dice the red onion and mince the jalapeño (if using). Roughly chop the fresh coriander. Zest both limes, then squeeze their juice into a small bowl. Crumble the cotija cheese into small, distinct pieces.

Combine the Salad: Add the diced red onion, minced jalapeño (if using), and chopped coriander to the bowl with the grilled corn kernels. Pour in the fresh lime juice and sprinkle over the lime zest. Add half of the crumbled cotija cheese. Gently toss everything together with a large spoon or your hands until all the ingredients are well combined and coated in the lime dressing, giving off a fresh, citrusy scent.

Season and Serve: Season the salad with salt and freshly ground black pepper to your taste, remembering that cotija cheese is already quite salty. Taste and adjust any seasonings as needed. Transfer the salad to a serving bowl and sprinkle the remaining cotija cheese over the top for a beautiful finish. Serve immediately, while the corn is still slightly warm, or at room temperature. The vibrant colours will be enticing!