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

In a skillet over medium heat, add the corn and sauté for about 5 minutes until heated through and slightly charred.

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 combine them with the sautéed corn.

Drizzle the mayonnaise mixture over the Brussels sprouts and corn, then sprinkle with crumbled cotija cheese and chopped cilantro. Toss gently to combine.

Serve warm as a side dish or a main vegetarian dish.