Preheat your grill to medium-high heat or your oven to 400°F (200°C). Husk and silk your corn, then place it directly on the grill or in the oven on a baking sheet. Grill or roast for 10–25 minutes, turning occasionally, until the kernels are tender and lightly charred.

While the corn is cooking, combine sour cream or Mexican crema, mayonnaise, minced garlic, chopped cilantro, ground chipotle pepper or smoked paprika, and lime juice in a mixing bowl. Stir until smooth.

Once your corn is cooked, use a pastry brush to coat each ear with the creamy sauce while still warm.

After applying the sauce, sprinkle each ear with crumbled Cotija cheese and an extra sprinkle of ground chipotle pepper.

Serve warm with fresh lime wedges on the side. Garnish with additional cilantro if desired.