Prep Your Corn: Begin by gently pulling back the husks of the corn without entirely removing them. Remove the silk and recover the corn with the husks. This traditional step not only protects the corn kernels but also infuses an earthy flavor as it grills.

Grill to Perfection: Preheat your grill to a medium-high heat. Place your prepped ears of corn on the grill, turning every few minutes. The goal is a charred perfection on the outside while tender and juicy on the inside. This process should take about 10-15 minutes.

Mix Your Magic Sauce: While the corn is transforming into elote, combine mayonnaise, sour cream, lime juice, and zest in a bowl. Season with a pinch of salt and smoked paprika (if using). This creamy dressing is where tradition dances with flavor, so prepare to be intrigued!

The Grand Assembly: Once grilled to your satisfaction, push back the husks (use them as handles for an added rustic charm). Brush your corn generously with the creamy sauce, then roll each ear in crumbled Cotija cheese. The cheese will adhere beautifully, creating a pleasing texture contrast.

Final Touches: Sprinkle each corn ear with chipotle chili powder, and a bit more cheese, if you like. Garnish with fresh cilantro for a burst of freshness. Serve immediately with lime wedges on the side, encouraging guests to add a tangy zing to their taste.