Preheat your oven to 400°F (200°C). This high temperature will help the Brussels sprouts caramelize and become crispy.

In a mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss until the sprouts are evenly coated. This ensures that they roast evenly and develop flavor.

Spread the Brussels sprouts in a single layer on a baking sheet. Avoid overcrowding to allow for proper roasting.

Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and crispy on the edges.

In a mixing bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until smooth. This creamy sauce will add richness and a kick of flavor to the Brussels sprouts.

Taste the sauce and adjust the seasoning if necessary. You can add more lime juice for acidity or chili powder for heat.

Once the Brussels sprouts are roasted, remove them from the oven and transfer them to a serving platter.

Drizzle the street corn sauce generously over the roasted Brussels sprouts, ensuring they are well coated.

Sprinkle crumbled cotija cheese and chopped cilantro over the top for added flavor and freshness.

Serve immediately with lime wedges on the side for squeezing over the dish.