Preheat your oven to 400°F (200°C). Rinse the fresh Brussels sprouts under cold water and trim off the stem ends. Cut any larger sprouts in half and pat them dry.

In a large mixing bowl, toss the trimmed Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until golden brown and crispy.

While the Brussels sprouts are roasting, combine mayonnaise, sour cream, fresh lime juice, and chili powder in a bowl. Whisk until smooth and creamy.

Once the Brussels sprouts are roasted, let them cool for a few minutes. In a mixing bowl, add the hot sprouts to the creamy sauce and gently toss until coated.

Transfer the coated Brussels sprouts to a serving platter, crumble cotija cheese on top, and sprinkle with fresh cilantro. Add a squeeze of lime juice before serving.