In a small pan, warm the frozen corn for about 5 minutes. Remove from heat and transfer to a bowl to cool to room temperature.

Combine mayonnaise, lime juice, cumin, and chili powder in a bowl and stir until the ingredients are well incorporated.

Toss the dressing with the cooled fire roasted corn until all of the pieces are evenly coated, then fold in the cotija cheese and scallions; season with salt and pepper and chill until ready to serve.

Once you’re ready to serve, scoop about a tablespoon of the corn salad into each tortilla scoop (or serve alongside chips and let guests help themselves!)