Preheat your grill to high heat and lightly oil the grate. Juice one of the limes. Combine the mayonnaise, lime juice, ancho chile powder and smoked paprika in a bowl, whisking the ingredients until the mixture is smooth. Set aside and refrigerate until needed.
In a large pot, bring salted water to a boil. Carefully drop in the ears of corn, and simmer for about 5 minutes. Remove from the pot and let dry. Once dry, place the corn onto the hot grill until the kernels begin to brown and caramelize, about 2 to 3 minutes. Continue cooking, turning every 2 to 3 minutes until the ears are browned with slightly charred, caramelized sections on all sides. Generously brush each ear with the ancho-lime mayonnaise until well coated. Sprinkle with Cotija cheese, cilantro and salt. Slice the remaining lime into wedges and serve with the corn.
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