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Drain canned corn.
Melt butter in skillet over medium-high heat. Add single layer of corn to skillet and grill for 3-4 minutes until corn begins to turn golden brown. Depending on size of skillet, you made need to repeat this process. Divide butter if corn is grilled in multiple turns.
Allow corn to cool. Meanwhile, stir together mayonnaise and sour cream in a small bowl. Chop cilantro, slice lime into six wedges. Set aside.
Once the canned corn has cooled stir the mayonnaise/sour cream sauce into it.
Assemble the Mexican Street Corn in a cup by evenly dividing corn into six cups. Top the elote with cotija cheese, chili powder, chili lime salt and cilantro. Garnish each cup with a fresh lime wedge.