Prepare the filling:
In a medium skillet over medium heat, cook the corn until slightly charred and heated through (about 4-5 minutes). If using frozen corn, cook it until it’s defrosted and heated. Set aside to cool.

Make the elote filling:
In a large bowl, combine the mayonnaise, sour cream, cotija cheese, lime juice, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the cooked corn to the mixture and stir to combine. Taste and adjust seasoning if needed.

Assemble the egg rolls:
Lay out an egg roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of the elote mixture onto the center of the wrapper. Fold the sides over the filling, then roll the egg roll tightly from the bottom corner upwards, sealing the top corner with a bit of water to help it stick. Repeat with the remaining wrappers and filling.

Fry the egg rolls:
Heat about 2 inches of vegetable oil in a large pot or deep skillet over medium-high heat. Once the oil reaches 350°F (175°C), carefully add the egg rolls to the oil in batches. Fry for about 3-4 minutes, or until golden and crispy, turning occasionally to ensure even cooking. Remove the egg rolls from the oil and drain on paper towels.

Serve:
Garnish the crispy elote egg rolls with extra crumbled cotija cheese, fresh cilantro, lime wedges, and a drizzle of hot sauce or salsa if desired. Serve immediately while hot and crispy.