Shuck the corn. Slice the tip off the top of the corn to create a flat surface. Slice the corn off the cob vertically with a chef's knife. Add to a prep bowl.
Chop the onion, red pepper, and poblano pepper, and mince the garlic. Add all to one prep bowl.
Chop the cilantro and add to a separate prep bowl.
Chop the garnish and set aside.
Make the Sauce
Measure and add the mayo, sour cream, lime juice, coriander, cumin, smoked paprika, and nutritional yeast to a small bowl and mix well to combine. Season with kosher salt and pepper. NOTE: if you are using Cojita cheese instead of the nutritional yeast, DO NOT add it to the sauce. It will be added later.
Roast the Corn
Heat a Blackstone Griddle or cast iron pan to high. Add about a tablespoon of sunflower oil. When the oil is hot, add the corn. Move the corn around the pan or griddle frequently as it roasts and begins to char. When you have achieved the level of char you desire, add the bowl of red pepper, poblano pepper, red onion, and garlic to the griddle or pan. Season with kosher salt and pepper and continue to cook about 2-3 minutes.
Combine the Veggies and Sauce
Transfer the corn and veggies to medium-sized mixing or serving bowl. If using Cojita cheese, add to the veggies and mix to combine. Next, add the cilantro and sauce and mix to combine.
Garnish and Enjoy
Garnish with green onions, cilantro, and a squeeze of lime. Enjoy!