Preheat your Grill to medium-high heat (around 400–450°F). While it heats, remove all husks and silk from the 4 mazorcas de maíz sin hojas ni sedas. Lightly brush each ear all over with 1 cucharada de aceite vegetal.

Place the 4 mazorcas de maíz sin hojas ni sedas directly on the grill grates. Cook, turning every 3–4 minutes with Tongs, until the 4 mazorcas de maíz sin hojas ni sedas is cooked through and has good char marks on all sides — about 12–15 minutes total.

While the 4 mazorcas de maíz sin hojas ni sedas grills, mix the 0.25 taza de mayonesa, 0.25 taza de crema mexicana, grated 1 diente de ajo finamente rallado o picado, 1 cucharada de jugo de limón fresco de aproximadamente medio limón, and 0.25 cucharadita de sal kosher together in a small Mixing Bowl until smooth. Taste and adjust 0.25 cucharadita de sal kosher or 1 cucharada de jugo de limón fresco de aproximadamente medio limón as needed.

Spread the crumbled 0.5 taza de queso cotija finamente desmenuzado out on a large flat plate. In a small Mixing Bowl, combine the 1 cucharadita de polvo de chili o Tajín para un sabor extra ácido and 0.25 cucharadita de pimienta de cayena (if using) and set aside.

Remove the 4 mazorcas de maíz sin hojas ni sedas from the Grill. While still hot, use a Pastry Brush or spoon to generously coat each ear all over with the mayo-crema sauce.

Roll or press each sauced ear of 4 mazorcas de maíz sin hojas ni sedas into the 0.5 taza de queso cotija finamente desmenuzado on the plate, turning to coat all sides as evenly as possible.

Dust generously with the 1 cucharadita de polvo de chili o Tajín para un sabor extra ácido mixture. Sprinkle with fresh 2 cucharadas de cilantro fresco picado aproximadamente if using. Serve immediately with 1 cucharada de jugo de limón fresco de aproximadamente medio limón wedges on the side for squeezing over.