In a large pot, arrange the eggs in one layer. Add cold water to completely cover the eggs.

Set the pot over medium-high heat, stirring occasionally. Once boiling, cover and remove the pot from heat. Let the eggs rest undisturbed for 14 minutes.

After 14 minutes, place the cooked eggs into an ice bath to stop them from cooking.

While the eggs are cooling, cook the corn in a medium cast-iron skillet on medium-high heat with oil until toasted and golden brown, about 15 minutes. Add the garlic and cook for 1 more minute.

Peel the cooled eggshells away from the eggs. Set aside and repeat with the remaining eggs.

Cut each egg in half lengthwise. Gently remove each yolk and place them in a medium-sized bowl. Set egg white halves aside.

To the bowl with the egg yolks, add most of the corn (reserving about ¼ cup for garnish), ½ cup of Cotija, 2 tablespoons of jalapeño, 2 tablespoons of cilantro, mayonnaise, lime juice, chili powder, and salt. Stir to combine.

Evenly scoop the yolk mixture into each egg white half.

Top with the reserved corn, jalapeños, Cotija, and cilantro. Serve.