Light your grill and set it up for two zone cooking, establishing the temperature at 400°F as indicated by a reliable leave-in thermometer.
While the grill is preheating, whisk together all the dressing ingredients in a small mixing bowl and set aside. Keep a pinch of cilantro and smoked paprika aside for garnish.
Place corn in the grill over indirect heat and close the lid. Allow the corn to roast in the husks for 20 minutes.
Remove the corn from the grill. Being careful of the heat, pull the husks back on the corn and remove any corn silk. Use a pastry brush to lightly coat the kernels with olive oil.
Place the corn back on the cooking grate over direct heat. Turn the corn often and grill until some of the kernels get a nice roasted char on them.
Remove the corn from the grill and slice the kernels off the cob.
Drizzle the dressing onto the warm corn, and gently mix together. Let the salad sit for 10 minutes allowing it to cool slightly. Then fold in the cotija cheese, transfer into portions into plastic cups and top each with a dash of smoked paprika, and fresh chopped cilantro. Serve at room temperature.