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 well coated.

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

While the Brussels sprouts are roasting, heat a small skillet over medium heat. Add the corn kernels and sauté for about 5 minutes until heated through and slightly charred.

In a separate bowl, mix together the mayonnaise, cotija cheese, lime juice, cilantro, and cayenne pepper (if using).

Once the Brussels sprouts are done, remove them from the oven and combine them with the sautéed corn.

Drizzle the mayonnaise mixture over the Brussels sprouts and corn, tossing gently to combine.

Serve warm, garnished with additional cilantro and cotija cheese if desired.