In a small mixing bowl, whisk the yogurt, sour cream, mayonnaise, lime zest, lime juice, and paprika together until well blended. Stir in the cotija cheese and cilantro. Taste and add more cotija or sea salt, to taste.
Prepare the garnishes before starting the fish so they are ready to serve as soon as the fish is done. For the blistered corn, heat a heavy skillet over med-high heat with a little bit of avocado oil to thinly cover the bottom of the skillet. When the skillet is hot, add corn and stir only a little until corn begins to char in spots and kernels begin to pop). (Leftover grilled corn can also be used here.) Transfer corn to a bowl and reserve with other garnishes.
For the Beer Batter Fish:
Dry fish with paper towels, cut into 1 1/2-inch strips, and season with salt and pepper. In a medium mixing bowl stir the flour, salt, granulated garlic, chipotle chile powder, and smoked paprika together. Stir in the egg and half the beer. Continue to add enough beer to make the batter loose enough to dip the fish.
Heat enough oil to cover the bottom of a skillet by about 1/8-inch over med-high heat until hot. Dip fish strips into the beer batter, shaking off any excess so there is a thin coating. Place fish in hot oil and cook on each side 2-3 minutes. Transfer to a paper towel-lined platter or onto a metal rack set inside a rimmed baking sheet. (Keep in a warm oven until all the fish is cooked.)
Warm corn tortillas in a skillet, then fill with fish, garnishes, and sauce. Serve with a wedge of lime.
If using frozen sweet corn, defrost completely and dry with paper towels before adding to a hot skillet.
Prepare sauce, garnishes, and batter before frying the fish.
Warm corn tortillas in a skillet and never in a microwave so they hold together and are not soggy.
Watch fish closely whether you grill, pan sear, or fry because it cooks very quickly.
Make it gluten-free by using gluten-free flour and gluten-free beer in the beer batter.
Substitute shrimp for the fish.
Substitute lettuce leaves for tortillas.
Substitute whole wheat flour or all-purpose flour for the sprouted flour.
Substitute lettuce for the cabbage slaw.
Substitute peach or mango salsa for the tomato salsa.