Rub the steak with olive oil, chili powder, cumin, salt, and pepper. Let rest at room temperature for 20-30 minutes.
Heat an outdoor grill, indoor grill pan or cast-iron skillet over medium-high heat. Brush the corn with a little oil and grill until charred on all sides (about 7-10 minutes). Once cool enough to handle, cut the kernels off the cob into a large mixing bowl.
To bowl of corn, stir in mayonnaise or yogurt, sour cream, cotija cheese, red onion, jalapeño, cilantro, and lime juice. Stir until the corn is well coated, then set aside in the fridge
Using same grill or pan, cook the steak for 3-4 minutes per side (for medium-rare). Remove, from heat and let it rest for 5 minutes, then slice thinly against the grain
Assemble salad by creating a bed of chopped romaine lettuce in individual serving bowls. Top each with diced avocado, cherry tomatoes, and sliced steak. Add a generous scoop of the elote salad right on top. Cut remaining lime into wedges for garnish on each salad.
Notes
Herb Speak
Cilantro - Medicinal Benefits: Helps rid body of excess metals. Lowers anxiety and works as mild sleep aid. Aura/Characteristics: Brings forth hidden worth and merit.