If using charcoal: Light a chimney full of coals and turn out into the drill when covered with grey ash, spread evenly and allow to burn for a few minutes. Lay corn on grates and cook for 8 to 10 minutes, turning as the corn cooks on each side and has a few grill marks.

If using gas, preheat to a medium-high. Lay corn on grates and cook for 8 to 10 minutes, turning as the corn cooks on each side and has a few grill marks.

While corn cooks, combine the mayonnaise, sour cream, chili powder, garlic powder, salt and pepper to taste in shallow bowl large enough to hold an ear of corn. Place cheese in another shallow bowl.

When corn is done, transfer to the bowl with the mayo mixture and toss, using tongs, until well coated. Place in the bowl with the cheese and do the same.

Sprinkle corn with additional chili powder if desired and serve hot with the lime wedges.

Note: if desired, par-cook the corn by dropping into a large pot of boiling water and cooking until nearly done, two to three minutes.

adapted, in part, from Serious Eats