From seriouseats.com with some changes here and there. Fresh, seasonal corn only please. Enjoying the last corn of the season while we still can! My notes: the corn can be outdoor grilled or pan grilled. Any Italian cheese like Grana padano, asiago or similar can sub for cotija. Feta is also a very good sub for cotija. *FRESH* cilantro only! I used ground ancho powder specifically. To cooks in other parts of the country and beyond: whole milk plain yogurt, coconut cream or milk, plain kefir, crema Mexicana or creme fraiche can replace sour cream.
Prepare the corn by shucking, removing silk and slathering with butter, olive oil or coconut (we like a combination of butter and coconut oil).
In a small, non-reactive prep bowl combine the mayonnaise, sour cream or substitute, cheese, chili powder, garlic and cilantro. Stir well and set aside.
Choose your preferred method of cooking the corn: grilling or roasting. Here are the directions from the ORIGINAL recipe for outdoor grilling the ears of corn: 'Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.'
Transfer corn to platter. Use a large spatula to evenly coat the grilled corn on all sides with the mayo-cheese mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges. Heavenly!