Wrap the corn in aluminum foil and place on a 400 degree grill or in a 400 degree oven for 15 minutes. Unwrap and set aside to cool.
Meanwhile, in a small bowl whisk together mayonnaise, Mexican crema, ¼ cup of Cotija cheese, chili powder, and salt.
Cut corn kernels from cob and stir into mayonnaise mixture.
Sprinkle with remaining Cotija cheese and cilantro. Dot with hot sauce.
