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Shuck corn, leaving any stalk intact. Brush each ear with safflower oil.
To grill the corn: Preheat grill to 400°F/high. Place shucked and oiled corn on grates and grill until nicely browned in spots and still tender, about 3 minutes per 'side,' 10-ish minutes total. Place on a serving platter to cool slightly.
To broil the corn: Preheat broiler to high with a rack about 6 inches below the heat source. Place shucked and oiled corn onto a rimmed baking sheet, leaving a little space between the ears if possible. Broil until nicely browned in spots but still tender, turning once each 'side' has browned.
In a small bowl, stir together the mayonnaise, ¾ of the chili powder, the garlic powder, ¾ of the lime zest, the lime juice, and the salt.
When corn has cooled slightly, brush some sauce over each ear to lightly coat all kernels.
Sprinkle with Cotija on all sides, and with a bit of cilantro and the extra chili powder and lime zest.
Place on a serving platter and garnish with lime wedges if you like. Elotes are great warm or at room temperature.