Place 6 large eggs in a saucepan, covering them with cold water by about an inch. Bring to a gentle boil, then cover and remove from heat. Let sit for 10–12 minutes.

Prepare an ice bath with ice and cold water. Transfer eggs to the ice bath and let cool for 5–10 minutes.

Once cooled, gently crack and peel the eggs under running cold water. Halve each egg and remove yolks into a mixing bowl.

Mash the yolks until smooth, then add mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper. Mix until creamy.

Fold in sweet corn and jalapeño (if using) into the yolk mixture.

Fill each egg white half with the yolk mixture using a spoon or piping bag.

Sprinkle cotija cheese, a dusting of chili powder, and cilantro on top.

Refrigerate for at least 20 minutes before serving. Arrange on a platter with extra cilantro and lime wedges.