Step 1
Bring a large pot of water to a boil. Shuck the corn, remove the silk and stalk. Add corn to water, cover and cook for 5 minutes, then remove.

Step 2
When corn is cool enough to touch but still warm, insert wooden skewers into core as a handle. Refrigerate until ready to grill and serve.

Step 3
On a hot grill, grill the ears just enough to warm and produce a few charred points.

Step 4
In a mixing bowl, combine the mayonnaise, crema, hot sauce and lime juice and mix thoroughly. Set aside

Step 5
In another mixing bowl, combine the crushed Tostitos and cotija cheese

Step 6
Brush each ear of corn liberally with the mayo/cream mixture, then roll in the Cheetos/Cotija crumbs. Serve immediately.