The dish is absolutely delicious. It tastes and feels like summer, thanks mostly to the citrus. And it has just a little kick, which it needs to offset the sweetness of the corn.
If you are using corn-on-the-cob, roast the corn on a grill or under the broiler. Let cool and then cut the kernels from the cobs.
If you are using corn kernels, you can roast them first on a sheet pan under the broiler, but keep an eye on them so they do not burn. Stir occasionally.
Heat the oil in a large skillet over medium-high heat.
Add the onions and saute for 5 minutes.
Add the corn and saute for another 5 minutes.
Reduce heat to low and stir in half of the cheese, the mayonnaise and 1/2 teaspoon of chipotle chile powder. Season with salt to taste.
Serve sprinkled with the remaining cheese and chipotle chile powder, along with the chopped cilantro.