In a medium bowl, whisk together the mayonnaise, sour cream, sriracha, lime juice, chicken stock, salt, pepper, sugar, garlic powder, chili powder, and smoked paprika until smooth and well combined. Taste and adjust seasonings if needed—the sauce should have a balance of creamy, tangy, and spicy flavors. Set aside while you prepare the corn.

Preheat your grill to medium-high heat. Place the corn ears in their husks directly on the grill and cook for about 10 minutes, turning occasionally, until the husks are charred and blackened in spots—this adds a subtle smoky flavor. Remove from heat and let cool for 3-5 minutes until you can handle them comfortably. Carefully peel back and remove the husks, then use a sharp knife to cut the kernels from the cob, working from top to bottom in downward strokes.

In a large skillet over medium heat, add the corn kernels from Step 2 and pour in the crema sauce mixture from Step 1. Stir gently and cook for 3-4 minutes, just until everything is warmed through and the corn is coated in the creamy sauce. I like to stir frequently to ensure even coating, but be gentle so the kernels stay intact. Don't let it simmer or reduce—you just want to heat it through and marry the flavors.

Transfer the warm elote to a serving bowl or divide among individual bowls. Top generously with crumbled cotija cheese, scattered cilantro, and an extra pinch of chili powder for color and a hint of heat. Serve immediately while warm and creamy.