Preheat your oven to 400°F (200°C).

In a large bowl, toss the halved Brussels sprouts with olive oil, chili powder, garlic powder, smoked paprika, salt, and pepper until evenly coated.

Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy, stirring halfway through.

While the Brussels sprouts are roasting, heat a small skillet over medium heat. Add the corn and cook for about 5 minutes, stirring occasionally, until heated through and slightly charred. Remove from heat.

In a small bowl, mix together the mayonnaise, lime juice, and cayenne pepper (if using).

Once the Brussels sprouts are done roasting, remove them from the oven and transfer to a serving bowl. Add the charred corn, cotija cheese, and the mayonnaise mixture. Toss gently to combine.

Top with fresh cilantro before serving.