Shuck the corn. Remove all shucks and silks, but leave an inch or two of the stalk. You can use it as a handle. Set the corn aside.

Prepare the grill. Start with clean grill grates, then oil the grates while the grill is cold. To make it easy, dip a wadded-up paper towel in cooking oil, making sure it is not dripping. Hold the oil-soaked paper towel with tongs and rub the grates. Preheat the grill to medium-high with the lid shut. Aim for about 400℉.

Rub the corn with a thin layer of oil. Grill it over medium-high heat for about 10 minutes, turning occasionally. Continue to grill until all sides have a nice layer of char. Remove from the grill and allow it to cool.

Stand an ear of corn on a cutting board. Secure the corn with one hand and run a sharp knife vertically down the corn to remove the kernels. Rotate and repeat until all the kernels are removed. Then, run the blunt side of the knife down the corn cob to remove the juices and remaining tender bits of corn. Repeat with the remaining ears.

Add the cut corn and all the remaining ingredients to a large mixing bowl and stir to combine.

Sprinkle with extra smoked paprika or Tajin and serve.