Whisk together mayonnaise, lime juice, chili  powder and paprika until smooth; refrigerate until needed

Boil corn in salted water for 5 minutes; drain

Grill corn on hot grill until the kernels begin to brown and caramelize, 2 to 3 minutes

Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.

Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated

Sprinkle ears with Cotija cheese and salt

Garnish with slices of lime.