In a medium bowl, combine 1/2 cup mayonnaise, 1.5 tbs hot sauce, 1 tsp smoked paprika, 1 tsp lime zest, 1 tbs lime juice, 1 tsp honey, and 1 minced garlic clove. Whisk until smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper, taste and adjust heat or acidity as desired. Cover and chill in refrigerator while you prepare the corn (at least 15 minutes for flavors to meld).

Corn and garnish

Prepare the corn

Preheat a grill or grill pan to medium-high heat (about 375–425°F / 190–220°C). Shuck the corn and remove silk. Rinse and pat dry. Lightly brush each ear with melted unsalted butter (about 1/2 tbs butter per ear) and season with a pinch of coarse sea salt and freshly ground black pepper.

Grill the corn

Place corn directly on the hot grill. Cook, turning every 2–3 minutes, until charred in spots and tender all over, about 10–12 minutes total. For a smokier flavor, increase heat briefly to get deeper char marks, but avoid burning.

Finish with butter and parmesan

Transfer hot corn to a platter. Immediately brush each ear with the remaining butter (melt remainder if necessary). While butter is still tacky, sprinkle each ear generously with the 1 cup freshly grated parmesan so it adheres. If using, also sprinkle 1/4 cup cotija or extra parmesan for a different texture.

Serve

Arrange corn on a serving plate. Drizzle or slather the chilled spicy mayonnaise over each ear (about 1–2 tbs sauce per ear, more if desired). Sprinkle chopped cilantro or parsley, a light dusting of crushed chili flakes (optional), and finish with lime wedges on the side. Serve immediately so cheese remains set and corn is hot.

Season to taste

Squeeze lime over the corn just before eating and adjust with extra salt, pepper, or hot sauce if desired.