Preheat your oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside for at least 20 minutes.

Heat a cast iron skillet over high heat. Add corn kernels and cook without stirring for 3-4 minutes until charred on one side, then stir and char for another 2 minutes. Season with salt and set aside.

In a small bowl, whisk together sour cream, mayonnaise, lime zest, lime juice, and minced garlic to make the crema. Season with a pinch of salt.

In another small bowl, combine chili powder, smoked paprika, and cayenne pepper.

On a lightly floured surface, stretch pizza dough into a 12-14 inch oval or round shape.

Dust a pizza peel or parchment paper with cornmeal and transfer the dough onto it.

Brush the dough with 1 tablespoon olive oil and spread half of the lime crema evenly over the surface, leaving a 1-inch border.

Sprinkle mozzarella cheese evenly over the crema, then distribute the charred corn across the pizza.

Carefully slide the pizza onto the preheated stone and bake for 10-12 minutes until the crust is golden brown and cheese is bubbling.

Remove pizza from oven and immediately drizzle remaining crema over the top in a zigzag pattern.

Sprinkle generously with crumbled Cotija cheese, the spice mixture, fresh cilantro, and sliced green onions.

Drizzle with remaining olive oil, slice into 8 pieces, and serve immediately.