Bring a large pot of salted water to a boil. Add corn and cook for 8–10 minutes until tender.

Remove corn and lightly pat dry. Grill over medium-high heat for 3–5 minutes, turning occasionally, until lightly charred.

In a small bowl, mix mayonnaise, sour cream, garlic, and lime juice until smooth.

Brush or spread the mixture evenly over each ear of corn.

Sprinkle with cotija cheese, chili powder, smoked paprika, and salt. Finish with chopped cilantro and an extra squeeze of lime.

Serve immediately. Enjoy!