Preheat your Grill to medium-high heat (around 400–450°F). While the grill heats up, shuck the 4 ears of corn husks removed and remove all silk strands. Brush each ear lightly with 1 tbsp aceite vegetal.

Place the 4 ears of corn husks removed directly on the grill grates. Cook, turning every 2–3 minutes with Tongs, until the kernels are tender and you have good char on all sides — about 10–12 minutes total. You want some dark, caramelized spots but not burnt kernels.

Remove the 4 ears of corn husks removed from the grill and let it rest for 1–2 minutes. It will be very hot — use Tongs or insert a Wooden Skewer into the base of each cob for easy handling.

While the 4 ears of corn husks removed grills, combine the 3 tbsp mayonesa, 3 tbsp crema mexicana, grated 1 clove ajo finamente rallado o picado, 2 tsp zumo de limón fresco, and ¼ tsp sal kosher in a small Mixing Bowl. Stir well until smooth and fully combined. Taste and adjust ¼ tsp sal kosher or 2 tsp zumo de limón fresco as needed.

In a separate small Mixing Bowl, mix together the 1 tsp chile en polvo and ¼ tsp pimentón ahumado (and ¼ tsp cayena opcional, para más picante if using). Set aside alongside the crumbled ½ cup queso cotija finamente desmenuzado and 2 tsp zumo de limón fresco wedges.

Using a Pastry Brush or a spoon, generously coat each ear of grilled 4 ears of corn husks removed all over with the mayo-crema sauce. Don't be shy — a thick, even coat is what makes elote so good.

Immediately roll or sprinkle each sauced ear in the crumbled ½ cup queso cotija finamente desmenuzado, pressing lightly so it adheres. The cheese should stick easily to the creamy sauce.

Dust generously with the 1 tsp chile en polvo and ¼ tsp pimentón ahumado mixture. Finish with a squeeze of fresh 2 tsp zumo de limón fresco and a scattering of chopped 2 tbsp cilantro fresco picado grueso if using. Serve immediately with extra 2 tsp zumo de limón fresco wedges on the side.