Set a stovetop grill pan or large cast iron skillet over high heat. Drizzle the corn with oil and season liberally on both sides with salt and pepper. Once very hot, place the corn in the pan and cook, turning often, until charred on all sides, about 2 to 4 minutes. Remove to a cutting board and let cool.

Set a saucepan over medium-high heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Slowly whisk in the milk and cook until thickened. Season with the spices and a pinch of salt and pepper. Reduce the heat to low and stir in the pepper jack cheese and 1/4 cup cotija until melted through. Keep warm.

Once the corn is cool enough to handle, using a sharp knife remove the kernels of the cob and place in a large bowl. Add in the mayonnaise, 1/4 cup cotija cheese, cilantro, most of the serrano pepper (saving a bit for topping), lime zest and juice, and most of the scallions (saving a bit for topping as well). Give it a stir until well combined. Taste it and season with a bit of salt and pepper.

To assemble the nachos, place the chips on a large platter in an even layer. Drizzle with the warm cheese sauce and top with the corn mixture. Sprinkle the top with the remaining cotija cheese, serrano peppers, scallions, fresh cilantro, crema drizzle and cayenne pepper. Serve immediately and enjoy!