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Pull back the husks of the corn and remove the silk, being careful to keep each husk mostly intact.
Place the corn in a baking dish or roasting pan filled with water to soak.
Soak for 1 hour, then remove from water and set aside.
Prepare a smoker.
Smoke the corn at 225℉ for about 45 minutes, turning occasionally.
In a bowl, combine cheese, mayonnaise, cumin, chili powder, lime salt, garlic granules and pepper and whisk well.
Pull back the husks from the corn and spread the cheese mixture onto all sides.
Garnish with chopped cilantro and crushed chicharrones.