Shuck corn and cook over direct heat, turning every 2-3 minutes, allowing it to brown or even blacken a bit in spots - this adds tons of great flavor.
Meanwhile get out 2 dinner plates or baking trays.
On one, dollop on your mayonnaise and sour cream, then mix them together on the plate. Give them a squeeze of lime, then squeeze a liberal amount of your favorite Bobbie's Boat Sauce.
On the other, spread your crumbled cotija with chopped herbs.
When corn is done, transfer to the "wet plate" and roll the years in the mayo/Boat Sauce mixture, then transfer over to the "dry plate" for the cheese.
