Make the crema: Place the crema ingredients in a bowl and stir to combine well.

Gently peel corn husks back without removing completely, so that all the corn is exposed and the husks remain on the corn. Taking your time, peel all the silk strings off of the cob. After removing all the strings, pull the husks back up, so that the corn is not exposed.

In a large pot or container, immerse the corn in cold water and soak for at least 30 minutes, but longer if you like.

Heat your grill to medium-high (375F – 400F). Brush the grill grate with oil.

Combine the red chipotle powder, red pepper flakes, and garlic powder. If you are able to, grind the red pepper a little before combining. This is a spicy mixture, so keep that in mind before using.

Remove the corn from the water and gently shake off any excess. No need to towel dry. Make sure the husks are intact and place the corn on the grill for about 15 minutes, turning every five minutes, until they’re cooked through and slightly charred to your liking (or not at all).

Set up your station with a platter, your melted butter, lime crema, a pastry brush, spice mixture, Malden salt, Manchego cheese and something to grate your cheese with.  Have this all ready – the moment the corn comes off the grill you want to work quickly.

Remove the corn from the grill. (If you have an extra set of hands, this is the time to enlist them.) Working quickly, pull the husks down and tie them back with a piece of the husk, or a piece of string. Holding the cob by the tied-back husks, brush with butter, followed by lime crema, making sure to completely coat the cob, then sprinkle with the spicy herb mixture and place each cob on the platter as it’s done.  Finish them off with Manchego cheese shavings and a sprinkle of Maldon salt. Serve with extra lime crema, cilantro, and lime wedges for guests to squeeze over.