Peel back the corn husks but don't remove them completely. Leave them attached at the base so they act as a natural handle while you're cooking. Pull out the silky strands and rinse the corn under cold water, then pat dry with paper towels.

Mix the melted butter, olive oil, smoked paprika, chili powder, garlic powder, salt, pepper, and honey in a small bowl. Stir until the spices dissolve into the butter — you're looking for an even color with no dry spots. Brush this mixture generously over all four sides of each ear.

Preheat your grill to medium-high heat, around 400°F if you've got a thermometer. You want it hot enough that water droplets sizzle immediately when they hit the grates. I always let mine heat for about 5 minutes before adding corn so the grates get screaming hot.

Lay the corn directly on the grill grates with the husk side down first. Let it sit for 4 to 5 minutes without moving it — this is when the magic happens and those char lines develop. Honestly I used to rotate it every 30 seconds and wondered why mine looked pale. Stop fidgeting and let the heat do the work.

Rotate a quarter turn and grill for another 3 to 4 minutes on that new side. Keep rotating every few minutes until you've got char marks on all four sides total. The whole process takes about 12 to 15 minutes and the kernels should feel tender when you pierce them with a fork.

Transfer the corn to a cutting board or platter and brush it one more time with any leftover butter mixture. Sprinkle the cotija cheese and fresh cilantro while everything is still hot so they stick. The cheese will get slightly melty and create little pockets of flavor.

Squeeze fresh lime juice over the entire ear just before serving. The acid brightens everything up and prevents the dish from tasting one-note. Set the lime wedges on the side so people can add more if they want.