Spencer's mexican corn elote sauce

 

• 6 to 8 medium ears sweet corn, husks removed

• 1/4 cup Mexican crema, or el salvadoranean crema
  

• 1/4 cup mayonnaise

• 1/4 cup chopped cilantro

• 1 clove garlic, minced

• 1/4 teaspoon ground chipotle pepper, or to taste

• 1 teaspoons finely grated lime zest, from 1 lime

• .5 tablespoons lime juice, from 1 lime

• 1/4 cup cotija cheese, crumbled

• Lime wedges, to serve