Remove corn from the husk and lightly coat with olive oil, salt, and pepper.
Grill the corn over medium heat until browned.
Remove the corn from the grill and keep warm.
In a mixing bowl, combine cotija cheese, sour cream, mayo, chili powder, and cilantro.
Coat the grilled corn with the above mixture.
Remove corn from the cob.
Spread tortilla chips on a plate or baking sheet and drizzle with nacho cheese and queso.
Top the nachos with the grilled corn, then top with additional cilantro and crumbled cotija.
Garnish with lime and lime zest if desired.
Place in oven at 350 degrees for 5 minutes to warm.* (*Prepare the Mexican street corn nachos on a baking sheet if you decide to do this step.)