Melt the butter in a large skillet over medium heat. Add the corn, jalapeno and saute, stirring often, until the corn just starts to char a bit, about 8 minutes.
Transfer corn to bowl and let cool for a few minutes. Add the chili powder, salt, garlic powder, oregano, cayenne, mayonnaise, lime juice, 2 tablespoons crumbled cotija cheese and cilantro. Stir to combine. Season to taste with salt, if needed.
Either serve divided in small, individual cups or on a serving platter with remaining 2 tablespoons cotija crumbled on top.
Video
Notes
For the corn use either 2 15-ounce cans (drained), or frozen that's been thawed and drained or from about 6-7 fresh cobs.