Heat the grill to medium-high heat. Grill the corn inside the husk for 45 minutes, rotating halfway through.
Allow the corn to cool so you can handle, then husk the corn. You can also wear gloves if you don't have time to allow them to cool fully.
Place the whole stick of butter into a long dish, roll each corn cob in butter and sprinkle with chile powder. Return to the grill to create a char, anywhere from 10-20 minutes.
Remove and spritz the corn with fresh lime. Place the crema Mexicana in long dish, roll each corn cob. Sprinkle with crumbled cheese, cilantro and additional chile powder.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.