Husk corn and lightly drizzle with olive oil.

Sprinkle on a little BBQ spice or salt/pepper/garlic.

Grill over med/high heat (directly on grill) for about 10 minutes.

Once cooled, cut kernels from cob.

While corn is grilling, make sauce.

Combine mayonnaise, sour cream, 1/8 tsp ancho chili pwd, 1/4 cup cojita cheese, dash of salt and pepper, and juice from one lime.

Mix corn into sauce.

Serve with a lime wedge and topped with chopped cilantro, extra cojita cheese and another dash of chili powder (optional).