Bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes (or cook them in the instant pot).

(Optional step): Brush corn with melted butter and grill corn on medium heat until slightly charred.

Mix the mayonnaise and Mexican crema together and spread a thin layer all around the corn ears.

Sprinkle generously with cotija cheese and then desired amount of chili powder. Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.

Enjoy immediately.