Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a gentle boil, cover, remove from heat, and let sit for 10–12 minutes.

Transfer eggs to an ice bath to stop cooking and make peeling easier.

In a small skillet over medium heat, add a teaspoon of oil or butter and cook the corn kernels until they are just golden and start to brown at the edges, about 4–6 minutes. Set aside to cool.

Gently peel the eggs and slice them lengthwise. Carefully remove the yolks and place them in a medium bowl; arrange the egg whites on a serving platter.

To the bowl with yolks, add mayonnaise, sour cream or Greek yogurt, minced chipotle pepper, adobo sauce, lime zest, lime juice, smoked paprika, salt, and pepper. Mash and whisk until smooth and creamy.

Stir in the cooled roasted corn, grated cotija, and chopped cilantro. Taste and adjust salt, lime, or chipotle to your preference.

Use a spoon or a piping bag to return the filling to the egg white cavities, creating neat mounds or pretty swirls.

Sprinkle with extra cotija, smoked paprika, and a pinch of chili powder or Tajin.

Let the eggs sit for 10 minutes so the flavors mingle, then serve on a chilled platter.