Preheat your grill for indirect grilling on medium high heat. You can also use an indoor grill pan on direct medium high heat.
Place corn on a preheated grilling surface and cook for about 10 minutes, rotating often to char on all sides, until the desired level of doneness is achieved.
Remove from the grill and coat each ear with mayonnaise, about 1 tablespoon per ear.
Sprinkle about ¼ teaspoon of chili powder on each ear.
Top each ear with about 2 tablespoons of cotija cheese.
Top the ears with equal amounts of chopped cilantro.
Serve with 2 lime wedges per ear.
Traditional toppings for Elote are cilantro, cotija cheese, mayo and chili powder, but you could try adding things like: bacon, garlic, red onions, green onions, jalapenos, Jack cheese, sour cream and hot sauce.