Prepare the grilled corn following the instructions in your preferred grilling recipe. Ensure the kernels develop a slight char for a smoky depth of flavor.

In a small mixing bowl, combine the mayonnaise with fresh lime juice and lime zest. Stir well until the mixture is smooth and infused with citrusy brightness.

Generously spread the creamy mayo mixture over each ear of warm, grilled corn, ensuring an even coating. Sprinkle the corn with chili powder, adding a subtle heat and smoky undertone. Follow with a generous dusting of crumbled Cotija cheese, which brings a salty, tangy contrast to the rich flavors. Finish with a scattering of freshly chopped cilantro for a vibrant, herbal note.

Season to taste with sea salt, adjusting as needed. Serve immediately with lime wedges on the side for squeezing, enhancing the flavors with an extra burst of acidity.