Grill the corn until it blisters about 10-15 minutes total. Let cool and cut off the cob.
In a food processor combine the creme, lime juice, 1 of the cilantro bunches and chili salt.
Sprinkle the cheese over the pizza evenly then spread 1/4 to 1/2 of the sauce over the top depending on how saucy you like your pizza.
Distribute the corn evenly. Carefully move the pizza from the peel to the preheated stone and bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
Remove from the oven, drizzle over extra sauce and the melted butter. Scatter the remaining bunch of cilantro over the top, with the cotija cheese, more chili salt and an additional spritz of lime if you desire. Slice and serve.