Heat your grill to medium heat.
Wrap the corn cobs in aluminum foil. Cook on hot grill for 20 min., turning occasionally. Remove from heat, and allow to cool.
Once the corn has cooled, remove it from the cob. Hold the corn upright and use a sharp knife to cut the kernels off the cob, and place into a bowl.
Melt butter in skillet over medium heat. Stir in chipotle powder and lime. Pour over the corn and toss to evenly coat. Mix in the cotija cheese and cilantro. Drizzle chipotle mayo on top, and sprinkle with Parmesan.
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