Cook the corn by steaming the kernels in an Instant Pot with 1 cup of water on high pressure for 4 minutes, then allow for a natural pressure release for 5 minutes, or boil in water for 10-15 minutes until tender.

In a large mixing bowl, combine the finely diced red onion, mayonnaise, chile lime seasoning, chopped cilantro (if using), and lemon or lime juice. Stir well until smooth.

Once the corn has cooled slightly, add the kernels to the dressing mixture along with the crumbled cotija cheese. Fold gently, adjust seasoning with salt and pepper.

Transfer the salad to serving cups or bowls and garnish with fresh lime wedges and cilantro if desired. Serve warm or chilled.