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Season the ribeye steaks with salt and black pepper on both sides. If desired, brush the steaks with olive oil to prevent sticking on the grill.
Preheat your grill or grill pan to medium-high heat. Grill the steaks for about 4-5 minutes per side for medium-rare, or longer for your preferred doneness. Once cooked, remove from the grill and let rest for 5 minutes before slicing.
Make the Elote Mixture:
If using fresh corn, grill the ears over medium heat for 10-12 minutes, rotating them occasionally, until charred. Once cooked, remove the kernels from the cobs using a knife.
In a bowl, combine the grilled corn with mayonnaise, cotija cheese, lime juice, chili powder, garlic powder, smoked paprika (if using), and mix well.
Assemble the Tacos:
Warm your tortillas on the grill or in a pan. Slice the rested ribeye steak into thin strips.
Spoon the elote mixture onto each tortilla, then top with the sliced steak. Garnish with fresh cilantro and serve immediately.
Serving and Storage Tips:
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