Smoked Chili Mayo:

1. In a medium bowl, add the egg yolks, mustard, smoked paprika, salt and vinegar. Whisk together until fully incorporated. 
2. Using a squeeze bottle, add the oil, drop by drop, whisking constantly to begin emulsification. Once thickened, increase to a gradual stream of oil until the full 1 cup is added. 
3. Set aside. 

Elote:

1. Heat a gas or charcoal grill over medium-high heat. 
2. Drizzle the oil all over each ear of corn then place onto the heated grill to cook, rotating often until lightly and evenly charred all over. Be careful not to dry out the corn - you want to maintain plump, juicy kernels.
3. Remove the corn from the grill and generously brush each ear all over with the chili mayo and then generously cover every last kernel with cotija cheese. 
4. Sprinkle all over with chili-lime seasoning and finish with a drizzle of hot sauce.