If using fresh ears, cut the kernels off the Corn and set aside; if using frozen or canned corn, drain and pat dry.
Heat a large skillet over medium heat and melt the Unsalted Butter.
Add a finely chopped White Onion and cook until softened, about 3–4 minutes, then stir in minced Garlic and cook until fragrant, about 30 seconds.
Add the corn to the pan, toss to coat, then add a few sprigs of Epazote (or a pinch dried) and pour in about 1/4–1/2 cup of Chicken Stock to deglaze and steam the kernels; season with Salt and simmer until the liquid mostly evaporates and the corn is tender, about 6–8 minutes.
Discard the epazote sprigs, reduce heat to low, and stir in the Mayonnaise until the corn is creamy and glossy.
Remove from heat and fold in crumbled Cotija Cheese, then squeeze the juice of one Lime over the esquites and toss to combine.
Finish with a sprinkle of Chili Powder and a dash of Hot Sauce to taste; serve warm in bowls with extra cotija and lime wedges on the side.
