Place a large skillet on the stove over medium heat and add the butter. Let it melt completely and start to lightly sizzle, but don’t let it brown. Add the corn kernels and finely chopped or riced cauliflower to the pan. Stir well so everything is coated in the butter. Cook for about 6–8 minutes, stirring occasionally, until the corn is heated through and the cauliflower becomes tender with a slight golden color. This step is important because it builds flavor—letting the vegetables cook undisturbed for a minute or two at a time helps develop a light caramelization.

While the corn and cauliflower are cooking, take a medium mixing bowl and add the mayonnaise, Greek yogurt, lime juice, chili powder, paprika, salt, and black pepper. Using a spoon or whisk, mix everything together until the sauce becomes smooth, creamy, and well combined. Taste it at this stage and adjust seasoning if needed—add a little more lime for tang or chili powder for heat depending on your preference.

Once the corn and cauliflower are cooked and slightly golden, reduce the heat to low. Pour the prepared sauce directly into the pan. Immediately start stirring gently to coat every kernel and piece of cauliflower evenly. Let it cook for another 2–3 minutes so the sauce warms through and slightly thickens, clinging nicely to the mixture without drying out.

Add the crumbled cheese to the pan while it’s still warm. Stir gently so the cheese begins to soften and melt slightly into the mixture, creating an extra creamy and rich texture. Be careful not to over-stir at this point—you want some small chunks of cheese to remain for that authentic street corn feel.

Turn off the heat and let the mixture sit for a minute so the flavors settle. Spoon the warm corn mixture into serving cups or bowls. If you like, finish with a sprinkle of extra chili powder, fresh chopped cilantro, or a squeeze of lime on top before serving for a bright, fresh finish.