Add the corn kernels to a large mixing bowl. Toss with the Yucatán sauce, mayo, lime juice, half of the cilantro and cotija cheese and ½ teaspoon each chili powder and kosher salt. Season to taste with additional salt and chili powder, as desired. Transfer to a serving bowl. Top with reserved cilantro and cotija cheese and a sprinkle of This Little Goat went to Mexico everything crunch. Serve alongside fresh lime wedges and tortilla chips for dipping!