Preheat your grill or oven to 400°F (200°C) if roasting. For the grill, ensure it's hot and ready. If using an oven, place a rack in the middle and prepare a baking sheet for the corn.

Place the ears of corn directly on the grill grates or on the prepared baking sheet if using the oven. Cook for 10-12 minutes, turning every few minutes to ensure even charring. The goal is to get slightly blackened spots that enhance the flavour. For a smokier taste, grill is preferred.

While the corn is cooking, prepare the topping. In a medium bowl, combine mayonnaise, sour cream (or Mexican crema), and a pinch of salt. Mix until smooth. This creamy mixture forms the base for coating the corn.

Once the corn is cooked and nicely charred, remove it from the grill or oven. Let it cool slightly so it's easier to handle. If you prefer, insert wooden skewers at the base of each cob to create a street-style look and make it easier to hold.

Using a spatula or spoon, generously coat each ear of corn with the creamy mixture, ensuring an even layer. The creamy topping acts as a binder for the cheese and spices.

Next, sprinkle the crumbled cotija cheese over the coated corn, pressing gently to help it adhere. Cotija provides a salty, tangy flavour that complements the creaminess perfectly.

Dust the coated corn with chili powder and smoked paprika. Adjust the amount of chili powder to your spice preference. A light sprinkle adds warmth without overwhelming the flavours.

Serve the elote immediately, garnished with chopped fresh cilantro and a squeeze of lime juice for brightness. Add extra lime wedges on the side for those who want a tangier finish. Enjoy your elote with a cold drink for the full street food experience!