1. Preheat your grill or stovetop pan to medium-high heat. If you’re using the oven method, preheat to 400°F.
2. In a bowl, toss the shrimp with 1 tablespoon olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper. Set aside to marinate for about 10 minutes.
3. Brush the corn with the remaining olive oil and season with salt and pepper. Place the corn on the grill or in your hot pan, turning every few minutes until charred evenly, about 10-12 minutes.
4. While the corn is roasting, heat a separate pan over medium-high heat and add the shrimp. Cook until pink and opaque, about 2 minutes per side.
5. In a small bowl, mix together the mayonnaise, lime juice, and half of the chopped cilantro.
6. Once the corn is cool enough to handle, cut the kernels off the cob and mix them in a large bowl with the shrimp, the mayonnaise mixture, and the crumbled cotija cheese. Add the jalapeño if you’re using it.
7. Garnish with the remaining cilantro and serve warm.

Remember, don’t stress about the little things. The beauty of home cooking lies in its imperfections. If something spills or a shrimp gets a little extra char, embrace it. That’s where the flavor lives!