In a large skillet over medium heat, melt the unsalted butter until bubbling. Add thawed corn kernels, sauté for 5-6 minutes until charred and golden. Let cool for 3-5 minutes.

In a small bowl, whisk together mayonnaise, Mexican crema, crumbled queso fresco, garlic powder, and lime juice until smooth.

In a large bowl, combine cooled corn, diced red onion, chopped jalapeño, and cilantro. Pour the creamy sauce over and gently fold together until evenly coated.

Portion the corn mixture into serving cups. Sprinkle with cayenne powder, add crushed tortilla chips, and garnish with lime wedges. Serve immediately.