Heat a large grill pan over medium-high heat.

Brush each ear of corn with olive oil and grill for 10 to 14 minutes, turning occasionally, until char marks form and the corn is tender.

Remove from the grill and set aside to cool slightly.

Cut a few thin rounds from one ear of corn and reserve for garnish.

Slice the remaining corn kernels from the cobs and transfer them to a large bowl.

In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, minced garlic, chili flakes, cumin, black pepper, and sea salt until smooth and well blended.

Add green onions, red onion, jalapeno, and red bell pepper to the bowl of corn kernels.

Mix well and drizzle with the prepared mayo dressing.

Sprinkle crumbled cheese over the salad and toss gently to combine.

Garnish with lime wedges, fresh cilantro, reserved corn rounds, and more cheese.

Cover the salad and chill in the refrigerator for about 1 hour to enhance the flavors.

Serve chilled.