Fill a medium saucepan with cold water, gently place the large eggs inside, and bring to a gentle boil over medium heat. Once boiling, cover the saucepan with a lid and remove from heat, letting the eggs sit for 10-12 minutes.

Transfer the eggs to a bowl filled with ice water and cool for at least 5 minutes.

Carefully crack and peel the eggs under running water. Slice the eggs in half lengthwise and place the yolks in a mixing bowl.

Mash the yolks until smooth, then stir in mayonnaise, Dijon mustard, lime juice, chili powder, smoked paprika, and season with salt and pepper until creamy.

Gently fold in the sweet corn kernels and diced jalapeños, if using, to maintain the structure of the corn.

Spoon or pipe the filling back into the egg whites for a clean presentation.

Garnish each filled egg half with crumbled cotija cheese, extra chili powder, and chopped cilantro.

Refrigerate for at least 20 minutes before serving to allow flavors to meld.