Preheat oven to 425 F degrees. Line two baking sheets with foil.
Divide corn among two baking sheets and spread out into single layer. Roast in oven for approximately 25 minutes, stirring up halfway through.
Remove corn from oven and let cool.
In large bowl, stir together roasted corn, chopped tomato, green onion, red onion, cilantro, jalapeno and cheese. Set aside.
In small bowl, add lime juice, yogurt, mayonnaise, paprika, cumin, salt and pepper. Whisk to combine into a creamy consistency.
Pour dressing over salad, stir to coat evenly. May be made ahead, stored in airtight container overnight, and served the next day.