Preheat your grill to medium-high heat (around 400–450°F). While it heats, remove all husks and silk from the 4 ears of corn husks and silk removed. Lightly brush each ear all over with 1 tbsp vegetable oil.

Place the 4 ears of corn husks and silk removed directly on the grill grates. Cook, turning every 3–4 minutes with tongs, until the 4 ears of corn husks and silk removed is cooked through and has good char marks on all sides — about 12–15 minutes total.

While the 4 ears of corn husks and silk removed grills, mix the ¼ cup mayonnaise, ¼ cup Mexican crema, grated clove garlic finely grated or minced, 1 tbsp fresh lime juice from about half a lime, and ¼ tsp kosher salt together in a small mixing bowl until smooth. Taste and adjust ¼ tsp kosher salt or 1 tbsp fresh lime juice from about half a lime as needed.

Spread the crumbled ½ cup cotija cheese finely crumbled out on a large flat plate. In a small mixing bowl, combine the 1 tsp chili powder or Tajín for extra tang and ¼ tsp cayenne pepper (if using) and set aside.

Remove the 4 ears of corn husks and silk removed 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 ears of corn husks and silk removed into the ½ cup cotija cheese finely crumbled on the plate, turning to coat all sides as evenly as possible.

Dust generously with the 1 tsp chili powder or Tajín for extra tang mixture. Sprinkle with fresh fresh cilantro roughly chopped if using. Serve immediately with 2 whole limes cut into wedges wedges on the side for squeezing over.