Preheat the oven to 425°F. Coat each ear of corn evenly with softened butter. Line a sheet pan with aluminum foil, place a rack on top, and arrange the corn over it.

Transfer the pan to the lower third rack of the oven (from the top) and roast for 15 minutes, or until the kernels are tender.

Switch the oven to broil on high. Broil one side for 3–6 minutes until lightly charred, then turn and broil the other side until evenly charred and golden in spots.

Remove from the oven and let the corn cool completely.

Heat about 1 inch of oil in a deep pot for frying.

Cut the corn tortillas into strips, then into bite-sized squares. Fry in batches to avoid overcrowding, cooking until golden and crispy.

Remove the totopos and drain on a wire rack or paper towels. While still hot, season lightly with salt. Let them cool completely.

Cut the kernels off the cooled corn cobs and transfer them to a large bowl. Add the jalapeño, onion, bell pepper, and cilantro, reserving some cilantro for topping.

Whisk together all dressing ingredients until smooth.

Pour the dressing over the corn mixture and add most of the Cotija cheese, leaving some for topping. Toss gently until everything is evenly coated.

Taste and adjust salt if needed. You can cover and refrigerate the salad for at least 30 minutes, or serve immediately.

Just before serving, fold in most of the totopos, reserving some for topping. Transfer the salad to a serving platter if desired. Finish with the remaining Cotija, totopos, and chopped cilantro for color and crunch.