Grill or Heat corn and char on all sides 12-15 minutes. When cool enough to handle, cut the kernels off the cobs.

Heat oil in saucepan over medium heat and sauté onions until translucent (~ 5 minutes). Add the charred corn kernels and cook until warmed.

Stir in 1/2 cup of the cheese, mayo, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt and a squeeze of lime juice.

Move to bowl and sprinkle with remaining 1/4 cup of these and chipotle salt. If an appetizer serve with Scoop chips.