Start by preparing the corn for your Amazing Elote Cups. If using fresh corn, carefully cut the kernels off the cobs, discarding the cobs afterward. For frozen corn, simply thaw it out and pat the kernels dry with a paper towel.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is bubbling, add the prepared corn. Cook for about 5 to 7 minutes, stirring occasionally until you see beautiful charred spots and the corn is tender. Remove from heat and set aside to cool slightly.

Combine 1/4 cup of mayonnaise, 1/4 cup of sour cream, 1/2 cup of crumbled cotija cheese, and the juice of one lime in a mixing bowl. Add chopped cilantro, 1 teaspoon of chili powder, and cayenne pepper if desired. Stir until blended and creamy.

Fold the cooled corn gently into the creamy mixture. Season with salt to taste.

Spoon the mixture into individual cups, filling them about three-quarters full. Top with additional crumbled cotija cheese, a sprinkle of chili powder, and a few cilantro leaves. Serve with lime wedges on the side.