In a large skillet, heat the butter over medium heat and add the corn, jalapeno and shallot. Saute until the corn is golden and the shallot is translucent. Season with salt and pepper.

Take 1 cup of the corn mixture and add to a food processor along with the one cup of half and half. Blend until smooth. Add the pureed corn back into the saucepan.

Turn the heat on low and let simmer until reduced slightly, about 10 minutes.

Top with Cotija cheese and the fresh cilantro.