Remove outer corn husks leaving 4 to 6 inner husks on each ear.
Soak ears in cold water 1 hour.
Preheat grill or broiler.
Grill or broil corn 6 inches from heat source for about 15 minutes, turning frequently.
Meanwhile, in a small bowl combine butter, lime juice, tarragon, salt and pepper.
In another bowl combine chili powder, red pepper, garlic powder, paprika and cinnamon.
Remove ears from heat one at a time; quickly pull husks back over end of ear and tie in a knot.
Remove silk, brush on all sides with lime butter and sprinkle with spice mixture while turning ears to cover all sides.
Place on serving plate, top with cheese and serve.