Preheat cast-iron skillet on high heat on stove top.
On a plate combine the cotija and parmesan cheese with black pepper.
Lay pieces of corn out on a, then use hands to spread oil on corn or brush oil onto corn.
Once the skillet is heated, fit as many pieces of corn possible then season with salt.
Turn the pieces of corn every two minutes for even cooking, blackened pieces can take up to 8 minutes.
Quickly brush a thin layer of mayonnaise and roll the corn in the cheese mixture previously prepared on the plate then sprinkle cayenne pepper for taste.
Put all the cheesy corn on a platter once evenly cooked and garnish with cilantro.
Serve with lime wedges and enjoy.