Heat a large skillet over medium-high heat and add the corn kernels, cooking for about 7-8 minutes until golden brown and lightly charred. Remove and set aside to cool.

In a mixing bowl, combine mayonnaise, sour cream, lime juice, minced garlic, chili powder, salt, and pepper. Blend until smooth and creamy.

Warm the corn tortillas in the skillet for 30 seconds on each side or microwave wrapped in a damp paper towel for 15-20 seconds.

Spread the creamy topping on each tortilla. Add the charred corn evenly and crumble cotija cheese on top.

Garnish with fresh cilantro and serve warm with lime wedges on the side.