Whisk together mayonnaise, chili powder, paprika and lime; set aside.

Heat corn ears over low-medium heat about five minutes or until kernels start to turn deep yellow.

Turn up heat until corn begins to char; transfer to plate.

Use pastry brush to completely coat corn with butter.

Rinse brush and use it to coat corn with mayonnaise mixture.

Crumble generous amounts of Cotija over corn; garnish with cilantro and serve.