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

1. Preheat the Oven: Set your oven to 425°F (220°C).
2. Prepare Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Roast Brussels Sprouts: Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until crispy and golden brown, stirring halfway through.
4. Add Corn: If using fresh corn, add it to the baking sheet during the last 5 minutes of roasting. If using frozen or canned corn, you can mix it in after the Brussels sprouts are fully roasted.
5. Make the Sauce: In a separate bowl, combine mayonnaise and lime juice. Mix well.
6. Combine Ingredients: Once the Brussels sprouts and corn are done roasting, transfer them to a serving bowl. Drizzle the lime mayonnaise over the top and toss to coat.
7. Add Cheese: Sprinkle the crumbled cotija cheese over the dish.
8. Garnish: Add fresh cilantro for a pop of color and flavor.
9. Serve: Serve immediately, with lime wedges on the side for extra zest.

By following these steps, you will create an incredible dish that showcases the best flavors of Mexican street corn and Brussels sprouts.