• Peel back the husks and remove the silks from corn, wrap the husks around the stem and tie.
• Blanch corn in a large stock pan of boiling water for 6 minutes or until bright golden, drain well.
• For the chipotle mayo, put the chili on a board and mince (squash on board with side of knife and chop) put in a bowl with mayonnaise, garlic, lime juice and cayenne. Mix well. Season with salt.
• Put the grated cheese on a medium tray.
• Heat a grill to medium-high heat and add the corn.
• Grill corn on each side for a few minutes until some of the kernels begin to look darker, and a little charred. Add limes and grill cut-side down until charred.
• Remove from the grill and immediately brush the chipotle mayo all over the corn.
• Roll corn in the cheese, drizzle with extra mayonnaise and scatter with chives.

NOTE:

• Chipotles are dried, smoked jalapeños. Adobo is a tangy, slightly sweet red sauce.