In a small bowl combine the yogurt, mayonnaise, and lime juice.
In another small bowl combine the Cotija cheese, chili powder, cayenne pepper, cumin and salt.
Build a charcoal fire for direct grilling using Kingsford charcoal.
While the grill is heating, remove the corn from the husks.
Grill the corncobs directly over the hot coals (approximately 450˚ F) for 6-7 minutes, turning every two minutes until kernels start to soften.
Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob.
Sprinkle each corn cob liberally with the Cotija cheese mixture, and they are ready to serve.
This traditional Mexican street fare is typically made with mayonnaise, chili powder and Cotija cheese.
This recipe decreases the fat and amps up the flavor by cutting the mayonnaise with yogurt and lime juice, and using a seasoning blend of chili powder, cumin and cayenne pepper.