Follow these steps to assemble your delicious Grilled Corn Salad Cups:

1. Prepare the Corn:
* Preheat your grill to medium-high heat (around 400-450°F or 200-230°C).
* Brush the shucked corn cobs lightly with olive oil. This prevents sticking and helps achieve nice char marks.
* Place the corn directly on the grill grates.

2. Grill the Corn:
* Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are tender and lightly charred in spots. You’re looking for a mix of golden yellow and nicely browned bits. The charring adds a wonderful smoky flavor.
* Once grilled, remove the corn from the grill and set it aside to cool down enough to handle. This usually takes about 10-15 minutes.

3. Prepare the Wonton Cups (if not using pre-made phyllo shells):
* If using wonton wrappers, preheat your oven to 375°F (190°C).
* Lightly press each wonton wrapper into a mini muffin tin cup, allowing the corners to stick up.
* Bake for 5-8 minutes, or until the edges are golden brown and crispy. Keep a close eye on them as they can burn quickly.
* Remove from the oven and let them cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely.

4. Cut the Corn Kernels:
* Once the grilled corn is cool enough to handle, stand each cob on its end on a cutting board (or use a bundt pan, placing the tip of the cob in the center hole to catch the kernels).
* Using a sharp knife, carefully cut downwards along the cob to remove the kernels. Try to get whole kernels rather than cutting too deep into the cob. Repeat for all cobs. You should have about 3-4 cups of grilled corn kernels.

5. Prepare the Salad Vegetables:
* In a large mixing bowl, combine the grilled corn kernels, finely diced red bell pepper, finely diced red onion, and minced jalapeño (if using).

6. Make the Dressing:
* In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), freshly squeezed lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth and well combined.
* Taste the dressing and adjust seasonings if necessary. You might want more salt, lime juice, or chili powder depending on your preference.

7. Combine the Salad:
* Pour the dressing over the corn and vegetable mixture in the large bowl.
* Add the chopped fresh cilantro and crumbled cotija cheese.
* Gently toss everything together until the corn and vegetables are evenly coated with the dressing and the cilantro and cheese are well distributed. Be careful not to overmix, as this can make the salad less vibrant.

8. Chill (Recommended):
* For the best flavor, cover the bowl with plastic wrap and refrigerate the corn salad for at least 30 minutes. This allows the flavors to meld together beautifully. If you’re short on time, you can serve it immediately, but chilling enhances it.

9. Assemble the Cups:
* Just before serving, spoon the chilled grilled corn salad mixture into the pre-baked phyllo shells or crispy wonton cups. Be generous with the filling, but avoid overfilling to prevent spillage.
* Garnish with a little extra crumbled cotija cheese, a sprinkle of chili powder, or a tiny cilantro sprig for an attractive presentation, if desired.

10. Serve Immediately:
* Serve the Grilled Corn Salad Cups immediately for the best texture, as the cups will be at their crispiest. Enjoy the burst of smoky, sweet, tangy, and creamy flavors!