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

Place the 4 ears of corn 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 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 grills, combine the 3 tbsp mayonnaise, 3 tbsp mexican crema, grated garlic, 2 tsp lime juice, and ¼ tsp salt in a small mixing bowl. Stir well until smooth and fully combined. Taste and adjust ¼ tsp salt or 2 tsp lime juice as needed.

In a separate small mixing bowl, mix together the 1 tsp chili powder and ¼ tsp paprika (and ¼ tsp cayenne pepper if using). Set aside alongside the crumbled ½ cup cotija cheese and 2 whole limes wedges.

Using a pastry brush or a spoon, generously coat each ear of grilled 4 ears of corn 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 cotija cheese, pressing lightly so it adheres. The cheese should stick easily to the creamy sauce.

Dust generously with the 1 tsp chili powder and ¼ tsp paprika mixture. Finish with a squeeze of fresh lime juice and a scattering of chopped cilantro if using. Serve immediately with extra 2 whole limes wedges on the side.