melted butter

Mix Cotija cheese, mayonnaise, crema, chili pepper paste, cilantro, and garlic in a large bowl. Cover and chill in the refrigerator.

Carefully peel back the husks of each ear of corn 3/4 of the way. Remove as much silk as you can without pulling the husks off. Pull the husks back up.

Heat cooking oil in a large skillet over high heat. Add ears of corn, rotating when sides are charred, about every 5 minutes. Sprinkle each side under the husks with salt and pepper.