Place husked corn on hot grill (400-600 degrees). While corn is grilling melt butter, add lime, & cilantro to melted butter. In a small bowl mix: salt, pepper, smoked paprika, cumin (little pinch), chili powder. Mix dry ingredients. Rotate cob on grill to ensure even "charring". Pull off grill once 20%-25% of kernels are charred. Brush cilantro lime butter on cob, sprinkle rub evenly, more fresh cilantro, and crumble cotija cheese on top.