In a bowl, combine mayonnaise, chipotle sauce, onion and lime zest. Stir to combine and set aside.
Pat dry corn cobs with a paper towel, then wrap tightly with tin foil. Place on a hot grill or BBQ and cook for 15-20 minutes, turning occasionally (don’t be afraid to char the corn).
Remove cobs from tin foil, slather tops with the mayonnaise mixture. Sprinkle chilli flakes, fresh coriander and grated cheese and grill until melted.
Finish with a squeeze of fresh lime juice and seasoning. Serve immediately.
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