2 3/4 cups fresh corn kernels (from 4 ears)
3 ounces cotija or mild feta cheese, crumbled (2/3 cup)
2 teaspoons finely grated lime zest (from 3 to 4 limes)
2 1/2 tablespoons fresh lime juice (from 3 limes)
2 tablespoons extra-virgin olive oil
1/4 teaspoon cayenne pepper
1/4 cup coarsely chopped cilantro leaves (from 1 bunch)
1/4 cup thinly sliced scallions (from 2 scallions)
Coarse salt
12 corn tortillas
2 ripe mangos, peeled, halved, pit removed, and sliced into long, thin pieces
Lime wedges, for serving