Mexican Corn

4 cups frozen sweet corn
1/2 onion, chopped
6 T. butter
1 tsp salt
1 tsp. pepper
1 tsp chili powder
1/2 tsp. cumin
4 T. lime juice
4 T. mayo
3 T. Cotija cheese, grated

In a fry pan melt the butter and add the corn kernels.  Spread in an evan layer and cook until brown, stirring frequently.  The kernels will pop here and there.  Turn off heat and add remaining ingredients