Preheat your grill to medium heat and grill the corn for 8 to 10 minutes until charred and tender. Allow to cool and cut kernels off cobs.

In a saucepan, combine chicken broth, water, and lime juice. Bring to a boil, stir in couscous, cover, and lower heat to simmer for about 10 minutes, then fluff and cool.

In a separate bowl, whisk together additional lime juice, sour cream, mayonnaise, smoked paprika, ground cumin, and black pepper until smooth.

In a large bowl, combine grilled corn, cooled couscous, red bell pepper, red onion, cilantro, green onions, and jalapeño.

Drizzle dressing over the salad mixture and toss gently to combine.

Sprinkle cotija cheese over the salad, season with salt and pepper to taste, and serve.