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

Place the 4 ears of corn (去掉玉米皮) 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 (去掉玉米皮) 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 (去掉玉米皮) grills, combine the 3 tbsp mayonnaise, 3 tbsp mexican crema, grated 1 clove of garlic, 切碎、磨碎, 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, 烟熏 (and ¼ tsp cayenne pepper (optional) (增加辣度) if using). Set aside alongside the crumbled ½ cup cotija cheese, 碎 (细碎) and 2 tsp lime juice wedges.

Using a Pastry Brush or a spoon, generously coat each ear of grilled 4 ears of corn (去掉玉米皮) 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, 碎 (细碎), 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, 烟熏 mixture. Finish with a squeeze of fresh 2 tsp lime juice and a scattering of chopped 2 tbsp cilantro, 粗略切碎，新鲜 if using. Serve immediately with extra 2 tsp lime juice wedges on the side.