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Preheat your grill to 500 degrees.
While the grill is heating up, prepare the corn by removing the husk and silk, and washing.
Spread a little bit of dairy free butter on the corn (or olive oil), sprinkle with some salt and pepper, and wrap in te aluminum foil.
Grill the corn for about 25 minutes, rotating the corn cobs every 5 minutes to cook on every side.
If you want char marks, you can unwrap the corn and place the corn directly on the grill briefly to add some char marks if desired (this is optional).
Remove the corn from the grill and allow to cool 5-10 minutes then unwrap (the steam from the corn will be quite hot so be careful unwrapping).
Allow the corn to cool about 20-30 minutes, then cut the corn kernels off the cob using a knife down the sides of the corn cobs. You'll have about 3 cups of grilled corn kernels.
Add the cooled corn kernels to a bowl and add the mayo, dairy free feta, green onions, lime zest, lime juice, salt, garlic powder, and black pepper and combine.
Serve at room temperature or chill completely (chilled for 2 hours or more) and serve topped with a sprinkle of chipotle chili powder and additional dairy free feta cheese, green onion, and optional chopped cilantro.
Store leftovers in an airtight container in the fridge for up to 3 days.