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Remove the husks and silk from the corn.
Bring a large pot of water to a boil and cook the corn for 20–25 minutes.
While the corn is cooking, mix the cotija cheese and chopped cilantro together in a bowl. Set aside.
Once the corn is done, remove it from the water and carefully insert sticks into the ends.
Melt 1 tablespoon of butter and mix in a little garlic salt. Brush or spoon the butter mixture all over the corn.
Spread a generous layer of Mayonesa con Limón over each ear of corn.
Sprinkle the cotija and cilantro mixture all over the corn.
Season with chili powder, smoked paprika, and street elote seasoning (or your favorite chili seasoning).
Squeeze fresh lime juice over the top.
For extra heat, add a drizzle of Pippo Perico hot sauce.
Serve immediately and enjoy!