Mix together cashew mayo and chipotles in adobo. The amounts are really up to you. You have to find a good balance for the chipotles. Start with a little bit and then add more to taste.
Grill the corn on a grill pan on the stovetop (or on a barbecue if you have one!) When the kernels are charred, it is ready.
Slather with the mayo and sprinkle with nutty parm. Squeeze fresh lime juice over the top and garnish with cilantro. Enjoy!