Preheat your oven's broiler/grill to "high". Line a large, rimmed baking sheet with aluminum foil and set aside.

Husk the corn and remove the silk. Rinse thoroughly to remove any remaining silk and pat dry. Arrange on the prepared baking sheet and brush with the melted butter on all sides.

Place the baking sheet under the pre-heated broiler/grill for 5-6 minutes, or until the top of the corn is slightly charred. Remove from oven and carefully rotate the corn one-third of the way around before placing under the broiler/grill again. Broil/grill for another 5-6 minutes, then rotate and broil/grill for another 5-6 minutes. (Total cook time should be 15-18 minutes)

While the corn is broiling, prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.

Combine the Mexican crema (or sour cream), mayonnaise, and two tablespoons of chopped cilantro in a medium bowl. Add one tablespoon taco seasoning and stir to combine. Set aside.

Remove the broiled/grilled corn from the oven and brush evenly with the seasoned Mexican crema mixture, using all or a thin layer according to your preference.

Serve immediately topped with crumbled Cotija cheese, the remaining cilantro, and a sprinkle of ground chipotle or smoked paprika.