1. Preheat Your Smoker
* Heat your smoker to 225–250°F.
* Use a mild wood like apple, cherry, or hickory for a subtly smoky flavor.

 2. Smoke the Corn
* Place husked corn directly on the grates.
* Smoke for 45 minutes to 1 hour, turning occasionally, until tender and slightly browned.

3. Prepare the Topping Mixture
While the corn is smoking:
* In a bowl, mix mayonnaise (or mayo + sour cream), lime juice, garlic powder, smoked paprika, salt, and pepper.

 4. Assemble the Elote
* Remove the corn from the smoker.
* Immediately brush each ear generously with the mayo mixture.
* Roll or sprinkle with crumbled Cotija cheese.
* Garnish with chopped cilantro and a dusting of chili powder if desired.

5. Serve
* Serve hot with lime wedges on the side.

🔄 Optional Variations
* Spicy Kick: Add hot sauce or finely chopped jalapeño to the mayo mix.
* Extra Smoky: Try a smoked aioli instead of plain mayo.
* Off the Cob: Cut the kernels off and mix everything into a bowl for esquites, the cup version of elote.