Heat the grill over high heat. Add the corn to the grill and cook for 8-10 minutes, turning the corn every few minutes, until cooked through and slightly charred. Remove the corn from the grill and allow it to cool. When the corn has cooled, slice the kernels of corn off the cobs.
In a bowl, combine the mayonnaise, sour cream, chili powder, cumin, paprika, kosher salt, black pepper, lime juice, Heartbeat Hot Sauce Red Habanero, half of the cotija cheese, and cilantro. Mix in the corn.
Toast the sourdough bread to your liking. Spread the mashed avocado onto the bread. Then top with the corn mixture. Drizzle more Heartbeat Hot Sauce Red Habanero on top, if desired. Then sprinkle the remaining cotija cheese on top and garnish with cilantro leaves. Enjoy!