1/2 teaspoon chili powder (if you can find ancho chili powder use that)
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 cup queso fresco, crumbled (can be found in the cheese section of any grocery)
In a large pot, bring water to a boil. Add 1 tablespoon salt to water and add shucked corn. Boil for 3 minutes, then remove and let cool slightly.
Cut kernels off the cobs. Place in a large mixing bowl. Add remaining ingredients and mix well, but don't over mix. You want the cheese to remain in crumbles.