Mince the garlic clove very finely to ensure it distributes evenly throughout the dressing. In a medium bowl, whisk together the sour cream and mayonnaise until smooth and combined. Add the lime zest, lime juice, elote seasoning, and smoked paprika, stirring well to incorporate all the spices and create a cohesive, creamy base. Finally, fold in the crumbled cotija cheese and minced garlic, mixing gently so the cheese doesn't break down too much. Set the dressing aside while you prepare the vegetables.

Slice the mini cucumbers into 1/2-inch thick coins and place them in a large mixing bowl. Finely dice the red onion into 1/8-inch pieces—this size is crucial as it prevents sharp, overpowering onion bites that would overwhelm the delicate salad. Add the corn and fresh cilantro to the bowl with the cucumbers and onions, but do not mix yet; you'll combine everything once the dressing is incorporated.

Pour the creamy dressing from Step 1 over the vegetables in the bowl and gently fold everything together until all the vegetables are evenly coated with the dressing. Taste the salad and season with salt to your preference—I find that starting with 1/4 teaspoon and adjusting incrementally keeps you from over-salting, since the cotija cheese already adds some saltiness. Serve immediately for the best texture, as the cucumbers will begin to release water if left sitting for too long.