Peel back the husks to loosen them from the corn. Do not remove husks. Soak the corn in cold water for 20 minutes.

Prepare a medium hot grill (about 350 degrees F).

Peel back the husks leaving at least two outer layers attached at the end. Remove the silk and pull the husks back up. Tie with cooking twine or a piece of husk (not too tightly so that steam can be relased during grilling).

Place the ears on the grill. Cover grill. Cook for 20 minutes, turning ears every 5 minutes for even cooking. The corn is done with the kernels are soft. Be careful not to over-cook or the corn will be mushy.

While the ears are grilling, make the spread. In a small bowl, add mayonnaise, sour cream, ancho chili pepper, lime juice, and salt. Stir to combine.

Spread a thin layer of the cheese on a plate or sheet of aluminum foil.

Handle the grilled corn with caution because they will be hot. Safety first to avoid burns.

Peel back and remove the husk from an ear of corn. Brush the spread on the corn. Roll the coated corn in the cheese. Repeat process with remaining corn.

Serve immediately with additional ancho chile pepper and lime wedges. Squeeze the lime over the corn and sprinkle with more pepper if desired.