1. Burn coals until all ignited and partially covered with ash, about 20 minutes Arrange coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes Scrape grate clean and spray with vegetable spray. (Or wipe a cooking oil-soaked paper towel over grate.). 2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoons chili powder, black pepper, cayenne (if using) lime juice and cheese in large bowl. Set aside. 3. In second large bowl, combine oil, salt and remaining 1/2 teaspoons chili powder; add corn and toss until coated evenly. 4. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture. Toss or brush to coat evenly. 5. Serve immediately. 6. FOR GAS GRILL: 7. Turn all burners to high and heat grill with lid down until very hot, about 15 minutes Scrape and oil grate. 8. Proceed with recipe from Step 2, leaving burners on high and cooking corn with lid down. ---------------------------------------------------------------------------
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