Remove silk from corn husk. Refold the husk in place and soak ears in cold water for 15 to 20 minutes. Remove from water and place on a hot grill, rotating periodically for 15 minutes, or until kernels are tender when pierced. Cool a bit before slicing off kernels.
Place kernels in a bowl and stir in melted butter. Mix in avocado, red pepper, red onion, cilantro, mayo, chili powder, and salt. Garnish with cotija cheese and lime wedges.
Serve this salad (called esquites) like they do in Mexico, in little cups perfectly portioned for kids