Preheat your grill to medium-high heat and carefully place the corn in its husk directly on the grates. Grill, turning occasionally, until the husks are charred and the kernels inside are smoky and tender, about 10-12 minutes. You should see blackened spots and smell a grassy aroma.
Remove the corn from the grill and let it cool just enough to handle. Carefully peel back the husks and remove the silk, revealing the hot, smoky kernels.
In a small bowl, whisk together the mayonnaise, lime juice, and chili powder until smooth. This will be your flavorful, spicy sauce.
Using a basting brush, generously coat the hot corn kernels with the spicy mayo mixture, ensuring every kernel is well covered. The heat will help the sauce cling and create a sticky, flavorful coating.
While the corn is still warm, roll or sprinkle the crumbled Cotija cheese over the coated kernels, pressing lightly so it adheres well. The cheese will add a salty, crumbly texture that complements the smoky corn.
Sprinkle freshly chopped cilantro over the finished corn for a bright, herbal flavor. Serve immediately to enjoy the perfect contrast of smoky, spicy, and fresh notes.
