Mexican Corn on the Cob

Like I mentioned, it seems like it's fiesta time all the time around here...which is a good thing for me. If you're finding some good corn on the cob at the store or fruit stand, pick some up and try this recipe, it is muy bueno! If you've seen Nacho Libre, you've seen this corn. This recipe comes from the Sonora Grill.

*2 ears of corn, husked
*2-3 TBSP. sour cream (I think low fat will work ok, but no fat won't spread as well)
*4 oz. cotija cheese
*chili powder

Boil a quart or two of water. Add corn and cook about 5 minutes until tender. Remove corn from water and place on hot grill (tongs would be good here). Turn occasionally until kernels begin to char. Remove from grill and slather with sour cream. Roll corn to coat in crumbled cotija cheese and sprinkle to taste with chili powder. If you've got wood grill skewers stick a couple in the end and enjoy.
Note: Cotija cheese is a Mexican cheese found in most supermarkets by the ricotta and such. If you have a Latin market in your area, the cheese will be less expensive. The cheese usually comes in a wedge or circle shape and should be crumbled up with a fork. I think it is similar to feta, but also has a little squeak.