A spicy twist using chipotle peppers in adobo mixed into the crema base.
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Preheat your grill or a cast-iron grill pan over medium-high heat.
In a small bowl, whisk together the Mexican crema, mayonnaise, minced chipotle peppers, and lime juice until smooth.
Lightly brush each ear of corn with vegetable oil to prevent sticking.
Place the corn on the grill and cook for 8-10 minutes, turning occasionally, until charred in spots and tender.
Remove the corn from the grill and immediately brush a generous layer of the chipotle crema mixture over each ear.
Sprinkle the crumbled Cotija cheese evenly over the sauced corn, rotating to cover all sides.
Dust the corn with a light coating of chili powder and garlic powder.
Garnish with fresh chopped cilantro and serve immediately with extra lime wedges.
