Elote Off the Cob (Mexican Street Corn)

2 pounds frozen corn kernels (or fresh if corn is in season)
3/4 cup crumbled Cotija cheese
1/2 cup chopped cilantro
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons finely grated lime zest
1/4 cup fresh lime juice
1 teaspoon ancho chile powder
Kosher salt and freshly ground pepper

Directions

1. Preheat the broiler. Defrost the corn and spread on a rimmed baking sheet. Broil, stirring once halfway through, for 8 to 10 minutes, until lightly browned.
2. In a large bowl, mix the cheese, cilantro, mayonnaise, sour cream, lime zest, lime juice, and ancho chile powder; season with salt and pepper.
3. Add the roasted corn to the cheese mixture and stir to combine. Serve warm or at room temperature.