We’re switching continents here and going to Mexico, where you’ll find street vendors selling grilled corn on every corner. Chipotles are smoked and dried jalapeño peppers with a sweet, earthy flavor, and dry Monterey Jack cheese has just the right milkiness to tame the mild heat.
Heat a large, heavy-bottomed frying pan over medium heat. Add a little oil and gently cook the corn in the pan for about 5 minutes until colored and lightly charred all over. Add 3–4 tablespoons of water to the pan and continue to cook over medium heat for about 8 minutes until the liquid has evaporated and the corn is cooked through (turn down the heat if it starts to color too much).
Meanwhile, mix together the butter, chiles, cilantro, and a little salt and pepper.
Once the corn is cooked, remove and slather with the chipotle butter, allowing it to melt over the corn. Sprinkle over the cheese and serve with wedges of lime.