This recipe is inspired by elote, grilled corn smothered in a creamy, tangy, spicy sauce. It's often sold by street vendors in Mexico and eaten as a snack.
Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil.
Snap ears of corn in half. Place in large microwave safe bowl. Add oil and use your hands to toss and coat evenly with oil. Cover bowl with large microwave-safe plate and cook in microwave for 8 minutes.
While corn is in microwave, in medium bowl, whisk mayonnaise, cheese, cilantro, lime juice, garlic, chili powder, and salt until combined.
When corn is ready, use oven mitts to remove bowl from microwave (ask an adult for help—bowl will be VERY hot). Carefully remove plate (steam will be hot). Use tongs to transfer corn to second large bowl, leaving any liquid behind.
Add half of mayonnaise mixture to bowl with corn and use rubber spatula to stir until corn is well coated.
Transfer corn to baking sheet (save large bowl and rubber spatula for step 8). Place baking sheet in oven and roast corn until spotty brown, 10 to 15 minutes.
Use oven mitts to remove baking sheet from oven (ask an adult for help). Place on cooling rack and let cool for 5 minutes.
The husk is the outer layer of green leaves that covers the corn. Corn “silk” is the stringy pieces that run the length of the cob. Here is how to remove them: