Preparation

• Preheat pizza stone, and grill corn:
  Place pizza stone in oven. Preheat oven to 500°F. Heat a grill pan over high; coat with cooking spray. Add corn and poblano to pan. Cook, turning occasionally, until charred, 8 to 10 minutes. Remove from heat; cool 5 minutes. Cut kernels from corn cobs; discard cobs. Chop poblano, discarding stem and seeds.
  
  Roll out pizza dough, top pizza, bake:
  Roll dough out on a lightly floured surface into a 14-inch circle. Scatter cornmeal on preheated pizza stone. Transfer dough to stone. Prick dough liberally with a fork. Brush with oil. Top with mozzarella, leaving a 1-inch border. Top with corn and poblano; then sprinkle with salt and pepper. Bake at 500°F until cheese is bubbly and crust is golden, 10 to 12 minutes.
  
  Make sour cream mixture:
  Meanwhile, stir together sour cream and lime juice.
  
  Drizzle sour cream mixture, and serve:
  Remove pizza from oven. Drizzle evenly with sour cream mixture. Sprinkle with Cotija, cilantro, and paprika. Slice and serve with lime wedges.