If using frozen corn, thaw it completely and pat dry with paper towels to remove excess moisture—this prevents the salsa from becoming watery. In a medium bowl, combine the thawed corn, salsa verde, finely chopped cilantro, and lime juice, stirring gently to combine. I like to taste and adjust the lime juice at this point because it's the seasoning backbone, and it's easier to add more now than to fix it later. The mixture should be vibrant and balanced between the tartness of the salsa and brightness of the lime.

Transfer the corn mixture from Step 1 into a broiler-safe dish or shallow baking dish (an 8x8 inch or similar size works well). Spread it in an even layer, then top with half of the crumbled queso fresco, distributing it evenly across the surface. Broil on high for 2-3 minutes, watching carefully, until the cheese begins to melt and lightly brown—do not walk away, as broilers heat quickly and can burn the cheese. Alternatively, microwave uncovered for 1-1.5 minutes if you prefer a gentler approach, though you won't get the same light browning.

Remove the dish from the broiler or microwave and immediately top with the remaining queso fresco while the salsa is still warm—the residual heat will slightly soften the fresh cheese without fully melting it, creating a nice textural contrast. Sprinkle the smoked paprika over the top for a subtle smoky depth. I finish with a small pinch of fresh cilantro on top for color and an extra hit of fresh flavor. Serve warm or at room temperature with chips, as a topping for grilled meats, or alongside your favorite Mexican dishes.