Cut the kernels off fresh corn cobs or thaw frozen corn if using. You need about 4 cups.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add corn and cook for 5–7 minutes until lightly charred.

In a medium bowl, combine ½ cup mayonnaise, ½ cup sour cream, ½ cup crumbled cotija, juice of 1 lime, ¼ cup chopped cilantro, 1 teaspoon chili powder, and a pinch of cayenne pepper. Mix well.

Once the corn is cool, fold it into the creamy mixture. Taste and adjust seasoning with salt or chili powder if needed.

Spoon the elote mixture into serving cups, topping with extra cotija, cilantro, and a dash of chili powder. Serve with lime wedges.