Husk the ears of corn and remove silk. Snap off the ends, or shanks.
Heat a 12-inch cast iron skillet over medium high heat until hot. You need a hot pan so that when you add in the corn, it starts to char immediately.
Add ears of corn to the hot skillet and cook for about 3 to 4 minutes per side, or until charred all around. This should take about 15 to 20 minutes.
In the meantime, whisk together mayonnaise, yogurt, ½ cup grated cotija, garlic, lime zest, lime juice, ancho chile powder, and salt in a mixing bowl; whisk until thoroughly combined.
Set aside 1 tablespoon chopped cilantro for serving; add the rest to the mayonnaise mixture and whisk to combine.
Remove ears of corn from the skillet.
Using a pair of tongs, pick up the corn, one by one, and roll in the mayonnaise mixture.
Transfer to a serving platter.
Garnish with more cotija, a sprinkle of ancho chile powder, and reserved cilantro.
Serve with lime wedges.