In a large mixing bowl, combine the corn, cilantro, cotija cheese, flour, baking powder, 1 tablespoon of chili powder, garlic powder, cayenne pepper, salt, and black pepper. Toss everything together until evenly mixed.

In a separate small bowl, whisk the eggs. Then, add the whisked eggs, mayonnaise, and lime juice and zest to the corn mixture. Mix until a batter forms and all of the flour is well incorporated.

Heat the avocado oil in a large cast iron or heavy-bottom skillet over medium heat.

Use a 1/3 cup measuring cup to scoop the corn fritter batter, and pour it into the preheated pan.

With a spatula, press down gently to form each fritter. Cook for 3-4 minutes on one side, then flip and cook an additional 3-4 minutes on the other side, or until golden brown.

Drain the street corn fritters on a wire rack set over paper towels. Continue frying the fritters until all the batter has been used, which should take about 2 to 3 batches.

In a small bowl, combine the sour cream, lime juice, lime zest, cilantro, remaining chili powder, and salt. Whisk until smooth.