Brush corn with olive oil and season with salt and pepper.
Grill corn for 10-12 minutes, or until cooked and lightly browned.
Meanwhile, in a shallow dish, combine mayonnaise, sour cream, chile powder, cumin, and 1 Tablespoon cilantro.
In a separate dish, grate or crumble cheese**.
Roll corn in the mayonnaise mixture (or brush it on the corn). Roll corn in cheese (or sprinkle on top). Sprinkle with remaining cilantro.
Serve with lime wedges. Squeeze with lime juice before eating.
*Chipotle chile powder can be substituted.
**Crumbling by hand, a box grater, and a microplane grater will all work. The microplane makes the cheese fine and easy to roll in. I love the combination of a finely grated cheese with some crumbled by hand.