Thinly slice cucumbers into rounds and lay them between paper towels for about 5 minutes to absorb excess moisture.

Grill fresh corn over medium-high heat for 10-12 minutes or cook frozen corn in a skillet for 4-5 minutes. Let cool and remove kernels.

In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, chili powder, and optional cumin. Season with salt and pepper to taste.

In a large bowl, combine dried cucumber slices, corn kernels, red onion, and cilantro. Drizzle dressing over and toss gently to coat.

Fold in crumbled cotija cheese and adjust seasoning if necessary. Refrigerate for at least 30 minutes before serving.