Next, add the corn to an oven-proof bowl or pan, and then add the melted butter. Toss to coat all of the corn.
In another bowl, add the mayonnaise, chipotle pepper powder, half of the cilantro, lime juice, celery salt, and black pepper. Mix well and add to the corn. Mix this well too.
Next, gently mix in the onion, peppers, jalapeno, and avocado. You want these to stay chunky, so mix carefully.
When you have it all mixed, sprinkle the top with the cotija cheese.
Bake this Mexican street corn in an oven at 300°F for 20 minutes or so. You'll want to cheese to melt, to lightly brown, and to warm the salad through.
Just before serving, add the remaining cilantro and garnish with lime wedges.
If you want to make this into a dip, blend before warming.