• In a large pot, arrange the eggs in one layer. Add cold water to completely cover the eggs.
• Set the pot over medium-high heat, stirring occasionally to balance the yolk (so it doesn’t set in the middle of the egg). Once boiling, cover and remove the pot from heat. Let the eggs rest undisturbed for 14 minutes.
• After 14 minutes, place the cooked eggs into an ice bath to stop them from cooking.
• While the eggs are cooling, cook the corn.
• In a medium cast-iron skillet on medium-high heat, add oil. Heat until shimmering. Once hot, add the corn and cook, stirring occasionally, until toasted and golden brown, about 15 minutes.
• Add the garlic and cook for 1 more minute.

Assembly

• Place a cooled egg under cool running water and gently peel the eggshell away from the egg. Set aside and repeat with the remaining eggs.
• Once the eggs have been peeled, cut each in half lengthwise. Gently remove each yolk and place in a medium-sized bowl. Set egg white halves aside.
• To the bowl with egg yolks, add most of the corn (reserving about ¼ cup for garnish), ½ cup of Cotija, 2 tablespoons of jalapeño, 2 tablespoons of cilantro, mayonnaise, lime juice, chili powder, and salt. Stir to combine.
• Evenly scoop the yolk mixture into each egg white half.
• Top with the reserved corn, jalapenos, Cotija, and cilantro. Serve.