Directions:

Step 1

Boil the corn: 

Place corn, bay leaves, and 1 teaspoon of the salt in a large pot; add water to cover.

Cover pot with lid, and bring to a boil over medium high.  Uncover and cook until tender, 5 to 10 minutes.  Drain and set aside. 

Step 2

Prepare mayonnaise mixture:

Whil corn cooks, whisk together mayonnaise, crema, garlic powder, lime zest, 1 Tbls of the lime juice, and remaining 1 teas salt in a medium bowl until smooth.  Set aside. 

Step 3

Arrange Cotija in a shallow dish in an even layer, and set aside. 

Step 4

Finish cooking the corn:

Heat a large cast iron skillet over high; add oil.  Once smoking, add corn, and cook turning occasionally, until charred all over, 4 to 6 minutes. 

Remove from heat, and transfer to a baking sheet..

Step 5

Assemble the corn:

Bruch each ear of corn evenly with remaining 3 tablespoons lime juice. 

Evenly brush all over with mayonnaise mixture. 

Step 6

Roll each ear lightly in Cotija, tapping off any excess.

Step 7

Place on a plate, and sprinkle evenly with cilantro, cayenne pepper, and chili powder. 

Garnish with Lime wedges.