For the Cotija crema: Stir together cheese, mayonnaise, crema, water, lime juice, chile powder, and garlic in a large bowl until mostly smooth; set aside.

For the corn ribs: Working with 1 ear of corn at a time, place the corn on a folded kitchen towel on top of a secured cutting board (this creates a steady work surface). With a very sharp, hefty chef’s knife or a cleaver, cut corn cobs in half crosswise, and trim 1 inch off the pointed end, and discard. Working with 1 corn cob half at a time, turn each half on its broadest cut end, and carefully cut in half lengthwise through the cob. Remove kitchen towel and place halves cut-side down directly on cutting board; cut in half lengthwise again. Repeat with the remaining corn cob halves (you will have 32 corn ribs total). Set aside.

In a large bowl, whisk together butter, salt, paprika, pepper, and garlic powder. Add corn ribs, and toss until evenly coated.

For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over bottom of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot (about 500℉; 260℃), about 5 minutes.

For a gas grill: Turn all burners to high, cover, and preheat grill until hot (about 500℉; 260℃), about 15 minutes.

Clean and oil cooking grates, then carefully remove corn ribs from butter mixture, letting excess drip back into the bowl and place the corn ribs, kernel-side down on the grill. Grill corn ribs, turning as needed for even browning, until lightly charred all over, 5 to 7 minutes.

For serving: Transfer the corn ribs to a platter, squeeze lime wedges over corn, and drizzle with the prepared Cotija crema. Sprinkle with more cheese and cilantro and serve.