Slice the kernels from the ears of corn and place the kernels in a colander.
Heat a cast iron skillet on high heat, adding the butter once the pan is hot. As soon as the butter melts, add the corn, stirring to coat the kernels in butter.
Add the flaky salt and ¼ teaspoon of chili lime seasoning and stir. Cook on high for about 5 minutes, stirring occasionally and taking care that the kernels cover the pan in an even layer between stirs to maximize cooking.
Remove the pan from the heat and immediately squeeze lime juice over the corn, then sprinkle with cotija, the rest of the chili lime seasoning, and cilantro. Serve immediately!
