½teaspoonchipotle chili powder(we used chipotle lime chili powder)
1lime(cut into wedges, optional)
Preheat your oven to 350 degrees F (175 degrees C) and roast the sweet corn, with husks on, directly on the rack in the center of the oven for 30-35 minutes.
While the corn is roasting combine the mayonnaise, sour cream, garlic powder, and chipotle chili powder in a small bowl. Set aside until the corn is finished roasting.
When the corn has finished roasting, remove husks and brush the garlic chipotle mayo sauce on the corn and then sprinkle the queso fresco crumbles over the corn. Then top with smoked paprika and serve with lime wedges (optional, we like to squeeze fresh lime over the street corn when served).