Soak 4 wooden skewers in water, 30 minutes. Preheat a grill to high.
Insert a skewer into each ear of corn. Brush the corn with vegetable oil. Grill, turning, until charred all over, 8 to 10 minutes.
Brush the grilled corn with the mayonnaise and sprinkle with the cheese. Sprinkle with chile powder and serve with lime wedges.
Photograph by Ryan Dausch
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