Heat a large cast iron skillet over medium-high heat. When the pan is very hot (but not smoking), add the frozen corn kernels in an even layer. (You may need to do this in two batches.)
Heat the corn until char develops on the outside of the kernels. This should take approximately 10 minutes. (Note: Do not over stir as it will prevent charring.)
Transfer corn to a large mixing bowl to cool.
When cool, add jalapeno, onion, cilantro, garlic powder, chili powder, paprika and cumin to the bowl. Gently mix together, and season with salt and pepper to taste.
Add Cotija cheese and mix. Stir in Mexican crema and lime juice. Season with additional salt and pepper, if needed.
Serve immediately or cover and chill until ready to serve.