Sweet corn paired with the fruity heat of Peruvian yellow chili paste and queso fresco.
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Preheat your grill to medium-high heat, approximately 400 degrees Fahrenheit.
In a small mixing bowl, whisk together the mayonnaise, aji amarillo paste, lime juice, and garlic powder until smooth.
Place the corn ears directly on the grill grates and cook for 10-12 minutes, turning occasionally until lightly charred on all sides.
Remove the corn from the grill and immediately brush each ear generously with the aji amarillo mayo mixture.
Sprinkle the crumbled queso fresco evenly over the warm, coated corn so it adheres to the sauce.
Dust the corn with smoked paprika and salt to taste.
Garnish with freshly chopped cilantro for a pop of color and herbal flavor.
Serve immediately with extra lime wedges on the side for squeezing.
