Esquites (Mexican Corn Salad)

Esquites (Mexican Corn Salad)
4 servings

2 tablespoons butter or oil
1 lbs corn kernels, or ~6 cobs worth?
1/2 jalapeno, seeded and finely diced
3 tablespoons mayonnaise
2 glove garlic, minced
3 green onions, sliced
1 handful cilantro, chopped
1-1.5 lime, juice
3 tablespoons cotija (or feta), crumbled
3 tsp chili powder or to taste
1 avocado, diced

Melt the butter in a heavy skillet over medium-high heat.
Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
Add the jalapeno, saute for a minute and remove from heat.
Mix everything and serve warm or at room temperature.