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Preheat grill to medium high heat, about 375-400°F.
To a small bowl add mayo, plain yogurt, lime juice, smoked paprika, chili powder, chipotle chili powder, salt and pepper. Whisk until combined and smooth. Set aside.
Place corn directly on grill and grill each side for 3-4 minutes or until it’s slightly charred on all sides. Remove from grill. Once corn has cooled down, slice the corn off the cob and into a large bowl.
To the large bowl of corn add roasted red pepper, fresh cilantro, green onion, cotija cheese, black beans and chili lime cream sauce.
Using a spoon gently toss to coat everything with the sauce and serve.