In a large skillet over medium heat, add the drained canned corn and cook for about 5-7 minutes, stirring occasionally, until the corn is heated through and slightly caramelized.

While the corn is cooking, in a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, smoked paprika, salt, and pepper. Mix well until smooth and fully combined.

Once the corn is heated, remove it from the heat and transfer it to a large mixing bowl. Pour the mayonnaise mixture over the corn and stir until all the kernels are well coated.

Add the crumbled cotija cheese to the corn mixture and gently fold it in to combine, saving a little for garnish.

Serve the canned street corn warm, topped with additional cotija cheese, a sprinkle of chili powder, and fresh cilantro for garnish.