Chimayo Market Corn (aka. elote off the stick)

Blaine says this has another authentic name. I took the name and recipe from a side dish at Blue Mesa Grill and adapted it.

6 ears corn on the cob, cooked to your preference--boiled, grilled, etc.
Chipotle-ancho mayo
Chili mix
1 cup grated cotija cheese (I didn't have this Mexican cheese, so I used the Homemade Farmers Cheese-also on Easy Peasy-and it worked great.)

1. Spread hot corn on the cob with chipotle-ancho mayo.
2. Sprinkle with chili powder mix.
3. Holding corn upright on a cutting board, slice off kernels and put onto plates or bowls.
4. Sprinkle with shredded cheese

Chipotle-Ancho Mayo:
1 cup mayonnaise
1 1/2 tsp chipotle puree (I found a can of chipotle sauce in the "Hispanic" part of our ethnic foods section of the grocery store. You can also blend a small can of chipotles until pureed.)
1/2 tsp ancho chili powder
pinch black pepper
Blend together.

Chile Mix:
1 1/2 tsp chili powder
1 1/2 tsp paprika
1/2 tsp kosher salt
1/4 tsp black pepper
Mix together. If you have a spare shaker to put it in, great.