Preheat the oven to 425°,F. Add the corn to a medium cast-iron or oven-proof skillet. Drizzle with olive oil and season with salt. Roast for 15-20 minutes, until charred on the outside and tender on the inside. In a small bowl, mix together the sour cream, mayonnaise, balsamic, jalapeno, salt, and chili tajin. Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and chili tajin. Garnish with a squeeze of a lime wedge.
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