Shuck corn husks completely and remove all silks under running water. Pat ears dry with clean towels, ensuring moisture removal prevents steaming rather than grilling.

Combine butter, olive oil, garlic powder, smoked paprika, chili powder, salt, pepper, and cumin in a small bowl. Whisk until fully incorporated, then brush generously over all corn surfaces using a pastry brush.

Preheat grill to medium-high heat, approximately 400°F, for 5-7 minutes before cooking begins. Oil grates thoroughly to prevent sticking and ensure clean, distinct char marks develop.

Place prepared ears directly on hot grates and cook for 12-15 minutes, rotating every 3 minutes for even charring. The sizzling grilled corn on the cob crowd recipe depends on consistent rotation that prevents burning while maximizing color development.

Transfer grilled corn to serving platter once ears develop golden-brown char on all sides. Sprinkle immediately with fresh cilantro and crumbled cotija cheese while kernels remain warm.

Squeeze fresh lime juice over finished corn, allowing citrus to cut through rich butter and enhance overall brightness. Serve immediately while this crowd favorite maintains peak temperature.