If using fresh corn, carefully cut the kernels off the cobs. If using frozen corn, ensure it is completely thawed and drained of any excess water.

In a medium bowl, combine the corn kernels with olive oil, smoked paprika, chili powder, and 1/4 tsp salt. Toss until the corn is evenly coated.

Preheat your air fryer to 375°F (190°C). Arrange the seasoned corn kernels in a single layer in the air fryer basket. You may need to cook in batches to avoid overcrowding.

Air fry for 8-10 minutes, shaking the basket halfway through, until the corn is tender-crisp and has some slightly charred bits. If you don't have an air fryer, you can pan-fry the corn in a hot skillet over medium-high heat for 5-7 minutes, stirring occasionally, or grill the corn on the cob until charred, then cut off kernels. Let the roasted corn cool completely.

While the corn cools, prepare the creamy lime dressing. In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, lime zest, garlic powder, 1/4 tsp salt, black pepper, and optional pinch of cayenne pepper until smooth and well combined. Taste and adjust seasoning if necessary.

In a large mixing bowl, combine the diced English cucumbers, finely diced red onion, minced jalapeño (if using), and chopped fresh cilantro.

Add the cooled roasted corn to the bowl with the vegetables.

Pour the creamy lime dressing over the salad ingredients. Gently toss everything together until all components are thoroughly coated.

Carefully fold in the crumbled Cotija cheese, reserving a small amount for garnish if desired.

Serve the Zesty Street Corn Cucumber Salad immediately for best crispness, or chill it in the refrigerator for 15-20 minutes to allow the flavors to meld. Garnish with additional fresh cilantro or Cotija cheese if desired.