Preheat your grill to medium-high heat, around 400°F (200°C). Husk the fresh corn on the cob and lightly brush with olive oil. Grill for about 10-15 minutes, turning occasionally, until charred and tender.

Once the corn is grilled and cooled slightly, slice the kernels off the cob into a bowl to catch the kernels.

In a medium bowl, whisk together the olive oil, smoked paprika, and lime juice. Optionally, whisk in mayonnaise or Greek yogurt for added creaminess.

In a large bowl, combine the grilled corn, cilantro, and cheese. Pour the dressing over and gently toss to coat all ingredients evenly. Adjust seasoning as needed.

Serve the salad on a bed of greens or in a bowl as a stand-alone dish. Best enjoyed fresh, but can be stored in the fridge for up to three days.