Heat an air fryer to 400 F.
Brush the corn with the olive oil, season with salt and black pepper and place it in the air fryer tray. Cook, turning halfway through, until tender and well charred, 14 to 16 minutes.
In a large bowl, combine the Cotija, mayonnaise, crema, cilantro, ancho powder and garlic, and season with salt. Stir to combine.
Transfer the corn to the bowl with the crema and use a large spoon to evenly coat the corn on all sides.
Transfer the elotes to a serving platter and garnish with more Cotija and ancho powder. Serve immediately with lime wedges, cilantro and hot sauce, if desired.
Recipe adapted from: Serious Eats