Grilled Mexican Street Corn

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1. 1Step 1: Preheat the broiler to high and place a rack at the top of the oven, 3 to 4 inches under the broiler.
2. 2Step 2: Shuck the ears of corn, removing any hairy fibers.
3. 3Step 3: Brush the corn on all sides with vegetable oil, then sprinkle with salt and pepper. Arrange on a foil-lined sheet pan.
4. 4Step 4: Broil for 12 to 16 minutes, rotating halfway through, until kernels are shiny and plump and tops are beginning to char on each side.
5. 5Step 5: In the meantime, mix together the crema, mayonnaise, lime juice, cheese, cilantro, and chili powder in a small bowl.
6. 6Step 6: Once the corn is cooked through and charred on top, remove it from the oven. Brush a generous amount of the crema mixture onto each cob, then sprinkle with cilantro and cotija. Sprinkle a pinch of Tajín on each cob and serve with lime wedges.