1jalapeno pepperdiced (and seeded if less heat desired)
1/2cupcotija cheeseor feta, crumbled
Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl.
Meanwhile, prepare the couscous. In a saucepan combine the broth, water, 1/4 cup lime juice and 1 ½ teaspoons salt, bring the mixture to a boil, and stir in the couscous. Cover the pan, and let the couscous simmer for 10 minutes. Remove the lid, fluff the couscous with a fork and let it cool in the pan.
In a small bowl, whisk together the remaining ¼ cup lime juice, sour cream, mayonnaise, paprika, cumin, black pepper and remaining ½ teaspoon salt. Set aside.
To the bowl with the corn, add the cooled couscous, bell pepper, onion, cilantro, green onions, and jalapeno. Stir to combine. Drizzle on the dressing, and the cheese and toss gently to combine. Season with additional salt and pepper, if necessary.
DO AHEAD: Dressing can be made 2 days ahead. Cover and chill. Corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature.
You can also use frozen corn. There’s no need to defrost it. Just heat 1 tablespoon oil in a large skillet over high heat and add 3 cups of frozen corn. Cook until it gets a nice char, about 5-7 minutes.