Brush with remaining mayonnaise mixture and sprinkle with Cotija and additional cilantro. Serve with lime wedges.
*For a pretty presentation and to make handling hot corn easier, use the husks as handles. Pull the husks back but leave attached at the base to form a tail-like handle. Remove the silk from the corn. Tie husk with a kitchen string. Cut off excess if desired. Soak the husk "tails” in cold water for about 10 minutes before grilling to prevent burning, or hang the husks over the edge of the grill during cooking.
To serve Street Corn as a snack or appetizer, break the corn cobs in half and skewer with wooden skewers or popsicle sticks.