Creating Mexican Street Corn Brussels Sprouts is straightforward if you follow these steps:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Brussels Sprouts: Rinse and halve the Brussels sprouts. Place them in a large bowl.
3. Season Sprouts: Drizzle with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper. Toss well to coat.
4. Add Corn: Incorporate the corn kernels into the mixture.
5. Spread on Baking Sheet: Transfer the Brussels sprouts and corn mixture to a baking sheet in a single layer.
6. Roast: Roast in the preheated oven for 20-25 minutes, tossing halfway through, until crispy and golden brown.
7. Mix Sauce: Meanwhile, in a small bowl, combine mayonnaise and lime juice. Mix well to create a sauce.
8. Add Cheese: Once the Brussels sprouts are finished roasting, remove from the oven and mix in the crumbled cotija cheese.
9. Drizzle Sauce: Drizzle the mayonnaise mixture over the Brussels sprouts and corn, ensuring it’s evenly distributed.
10. Garnish: Top with fresh cilantro for a vibrant finish and serve with lime wedges on the side.

These steps are designed to guide you in making this delightful fusion dish with ease and precision.