Peel the husks back from the Corn Cob (4 ear) but leave intact. Remove the silk and discard.
In a small bowl, combine the Butter (4 tablespoon), Chipotle Chili Powder (1 teaspoon), Lime (1), Kosher Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Using the back of a fork, work the ingredients together until well combined.
Brush the compound butter onto the corn, evenly covering each corn cob.
Gently fold the husks back over the corn until they are covered.
Preheat the grill to a medium high heat (about 400-450 degrees F/200-230 degrees C). When the grill is hot, place the corn onto the grates. Cook for about 15 minutes until husks are blackened and the corn inside has steamed.
Transfer the corn to a baking sheet. Cool just until you can safely handle the corn without burning yourself. Fold the husks back away from the corn cob (or you can remove them, if you like.
Sprinkle the corn with Fresh Cilantro (1/2 cup), Queso Fresco (5 ounce), and Scallion (2). Serve the lime on the side for guests to squeeze onto the corn.