While you gather your ingredients, prepare the dressing first so it can meld while you cook the corn. In a small bowl, whisk together the mayonnaise, sour cream, paprika, chili powder, garlic powder, cumin, salt, pepper, and cayenne until smooth and well combined. Set aside. Dice your red onion finely, mince the jalapeño (removing seeds for less heat if preferred), chop your cilantro, and ensure your roasted red peppers are diced into bite-sized pieces. I like to prep all the vegetables while the dressing sits—it helps the spices bloom and creates a more cohesive flavor.

Heat the olive oil and butter together in a large skillet over medium-high heat until the butter is melted and foaming. Add the corn and let it cook undisturbed for about 2 minutes to develop color, then stir occasionally for another 6-7 minutes total until the kernels are golden brown and charred in spots. The charring adds smokiness and depth—this is where the street corn magic happens. Once the corn is beautifully caramelized, transfer it to a large mixing bowl and let it cool for a minute or two.

To the bowl with the charred corn, add the cooked quinoa, vegetables (red onion, roasted red peppers, jalapeño), Cotija cheese, and cilantro from Step 1. Pour in the lime juice and the prepared dressing, then toss everything together gently but thoroughly until all components are evenly coated and the flavors are well distributed. I find that tossing gently ensures the quinoa doesn't break down and the vegetables stay distinct rather than getting mushy.

Transfer the salad to a serving bowl or individual plates. Taste and adjust seasonings if needed—a pinch more salt or lime juice can brighten the flavors if desired. Serve at room temperature or chilled, depending on your preference. This salad is excellent served immediately while the corn still has warmth and texture, or it can be refrigerated for up to 2 days.