In a large bowl, whisk together the sour cream, mayonnaise, lime zest, lime juice, and minced garlic until smooth and well combined. The acid from the lime will help emulsify the dressing and brighten the flavor profile. Add the elote seasoning, ground cumin, and Tajin seasoning, stirring until the spices are evenly distributed throughout the dressing. I like to let this mixture sit for a minute to allow the seasonings to bloom and distribute their flavors more fully into the creamy base.

While the dressing rests, slice the cucumbers into 1/4-inch rounds and finely dice the red onion. Chop the cilantro into bite-sized pieces. Add the sliced cucumbers, corn, chopped cilantro, and diced red onion directly to the bowl with the creamy dressing from Step 1, gently folding everything together until all the vegetables are evenly coated. I find that folding rather than vigorously stirring keeps the cucumber rounds intact and the salad looking fresh and appealing.

Taste the salad and add salt to your preference, starting with a small pinch and adjusting as needed. The cotija cheese will add some saltiness, so be judicious with additional salt. Gently fold the crumbled cotija cheese into the salad just before serving to maintain its texture and prevent it from breaking down into the dressing. Serve immediately while the cucumbers are cool and crisp.