Preheat grill to medium high.
Grill corn for 10 minutes or until a slight char develops on all sides.
Melt butter in a small bowl.
Put the cotija cheese on a flat plate.
Brush melted butter onto corn and then roll it in the cotija cheese.
Sprinkle with cilantro and Berbere or Southwest Chili Spice Blend.
Serve with lime wedges.
Eat it on the cob (elotes) or off the cob (esquites).
