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Heat an outdoor grill (or grill pan if made indoors) over medium heat. Place the corn directly on the grill, close the lid, and cook for 10 minutes, rotating every few minutes for an even char.
Transfer the corn to a plate, and squeeze lime juice on top while it's still warm. Optional: stick a wooden stick in the end as a handle.
In a small bowl, stir together the mayonnaise and sour cream. Then brush a thick layer all over each piece of corn.
Sprinkle cotija cheese all over each piece, then sprinkle with chili powder and chopped cilantro. Serve immediately, while still warm.