Street vendors across Mexico sell this style of roasted or grilled corn���topped with mayonnaise, chili powder and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese and lime on the side so everyone can make their own.
- Preheat grill to medium-high.
- Combine mayonnaise, yogurt and chili powder in a small bowl.
- Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.