Over a medium-hot grill, roast the corn until the husks are charred, about 10 minutes. Turn occasionally to char uniformly without burning the kernels. Set aside to cool, then shuck and cut the corn off the cob.

In a small bowl, mix together the mayonnaise, sour cream, hot sauce, lime juice, chicken stock, salt, pepper, and sugar. Mix well and set aside.

In a large skillet, add the corn and the mayonnaise mixture. Sauté over medium-low heat until warm. Pour into a bowl and garnish with cilantro, cotija cheese, and chili powder.