My picky son ate three helpings and probably would have had more if my husband hadn’t already finished it off

Prepare the Corn:
Grill: Preheat grill to medium-high heat. Grill husked corn for 10-15 minutes, turning occasionally, until charred and tender.
Oven: Preheat oven to 400°F (200°C). Roast husked corn on a baking sheet for 20 minutes, turning once halfway through.
Make the Sauce: Combine sour cream, mayonnaise, garlic, sea salt, lime juice, and lime zest in a bowl. Mix well.

Assemble the Corn: Coat cooked corn with the sour cream and mayonnaise mixture. Sprinkle with Cotija cheese.

Add Finishing Touches: Sprinkle with cilantro and chipotle chili powder. Serve immediately.