Grill the corn for about 8-10 minutes over medium-high heat until charred and tender, turning occasionally.

Once cool, cut the kernels off the cob and collect them in a bowl.

In a mixing bowl, combine mayonnaise, Mexican crema, and cotija cheese. Stir in chopped cilantro.

Mix in corn kernels, chili powder, smoked paprika, salt, and black pepper until evenly distributed.

Squeeze lime juice into the mixture, stir gently, and adjust seasoning if needed.

Preheat the grill and grill hot dogs for 5-7 minutes until charred, turning occasionally.

Alternatively, boil hot dogs for 5-7 minutes until heated through if not grilling.

Toast buns on the grill or in a skillet for about 2-3 minutes, optionally with butter.

Assemble by placing grilled hot dogs in buns and generously topping with elote mixture.

Garnish with extra cotija cheese and cilantro, and serve with lime juice and hot sauce.