In a skillet add a little oil or butter and cook corn until lightly charred.

In a large bowl add corn, bell pepper, cilantro, jalapeno, and onion.

In a small bowl add sour cream, mayonaise, lime juice, cumin, paprika, and salt.

Add the dressing and cheese to the corn mixture and mix well.

Serve immediately or I prefer to refridgerate for a few hours before serving.