Place corn cobs on a hot barbeque and grill, turning regularly. The husk will protect the corn from burning.
After 20 minutes, remove burnt husks and fibres and char the cob until the kernels get some colour, about 10 more minutes.
Remove from the heat.
Cover warm cobs with mayonnaise and sprinkle with cheese until fully covered.
Sprinkle with chilli powder. Squeeze a little lime over the corn and enjoy.
