Remove the husks and silk from the corn, then rinse the ears thoroughly under cool running water.

Fill a large stockpot with enough water to completely cover the corn and bring the water to a rolling boil.

Carefully add the corn to the boiling water, cover the pot, and cook for 5–7 minutes, or until the kernels are bright yellow and tender-crisp.

While the corn cooks, melt the butter in a small saucepan over low heat.

Stir half of the sliced jalapeños, the garlic powder, smoked paprika, and black pepper into the melted butter. Cook gently for 2–3 minutes without browning.

Use tongs to remove the cooked corn from the water and allow any excess water to drain.

Brush each hot ear of corn generously with the jalapeño butter, turning to coat all sides. Sprinkle with sea salt.

Top with the remaining fresh jalapeño slices, chopped cilantro, a squeeze of lime juice, and optional Cotija cheese or red pepper flakes. Serve immediately.