Crispy Fish Tacos with Charred Corn & Crema

Preheat oven to 400 degrees F with 1 rack in middle position and 1 rack in lower third position. Coat a baking sheet with cooking spray. Brush mayonnaise evenly over corn; set aside. Stack tortillas on top of each other, and wrap in aluminum foil; set aside. Place beaten egg in a shallow dish. Place panko, cayenne, cumin, and 1/2 teaspoon of the salt in a large ziplock plastic bag; seal and shake gently to combine. Dredge fish in egg, and add to panko mixture in bag. Seal bag; shake gently to fully coat fish.

Remove fish from bag, discarding panko mixture. Arrange fish and corn in a single layer on prepared baking sheet; place on middle rack in preheated oven. Place tortillas in foil on lower third rack. Roast until fish is golden brown and cooked through, about 8 minutes. Transfer fish to a plate; cover loosely with foil to keep warm. Continue roasting corn until charred, about 8 minutes. Transfer corn to a cutting board. (Leave tortillas in oven until ready to assemble tacos.) Let corn stand until cool enough to handle, about 2 minutes. Cut kernels off cobs; discard cobs. Toss together corn kernels and 1/4 teaspoon of the salt in a bowl; set aside.

Toss together coleslaw, oil, 1 tablespoon lime juice, and 1/4 teaspoon salt in a medium bowl. Stir together sour cream, chopped cilantro, and 1 tablespoon lime juice and 1/4 teaspoon salt in a small bowl.

To assemble tacos, divide fish among warm tortillas. Top each tortilla with 2 tablespoons coleslaw mixture, 2 tablespoons corn, 1/2 tablespoon sour cream mixture, and 1/2 tablespoon Cotija cheese. Garnish with cilantro leaves, and serve with lime wedges.