Source: Mexican Street Corn
Preheat the broiler. Defrost the corn and spread on a rimmed baking sheet. Broil, stirring once halfway through, for 8 to 10 minutes, until lightly browned. In a large bowl, mix the cheese, cilantro, mayonnaise, sour cream, lime zest, lime juice, and ancho chile powder; season with salt and pepper. Add the roasted corn to the cheese mixture and stir to combine. Serve warm or at room temperature.