1. Oil & grill veggies: Brush romaine halves and corn with olive oil, sprinkle salt. Grill on high: corn 10 min turning, romaine cut‑side down 2 min until lightly charred.

2. Cut kernels: Slice corn kernels into bowl; chop romaine into bite pieces.

3. Make elote dressing: Whisk mayo, sour cream, lime juice, chili powder.

4. Combine: Toss romaine and corn with dressing, top cotija and cilantro. Serve warm or room temp.