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1. For the creamy salsa: In a blender, combine mayonnaise, sour cream, lime juice, chipotle chiles in adobo sauce, Chiapas cheese, salt, and pepper, and blend until smooth. Pour into a bowl and set aside.
2. Place ear corns on a chopping board. Brush ear corns with butter and season with salt and pepper. Set aside.
3. Preheat grill 45 minutes before using. Grill ear corns over indirect heat for 20 minutes, flipping every five minutes, until kernels are tender. Set aside.
4. Sprinkle grilled corn with cilantro, chile powder, and crumbled Chiapas cheese. Serve grilled corn on the cob with creamy salsa on the side.