Bring a large saucepan of water to a boil over high heat. Add corn. Reduce heat and simmer, uncovered, about 5 minutes or until cooked but still slightly crisp. Remove from heat.
On a plate, mix the cheese, chili powder, lime zest, and salt.
Spread a thin layer of mayonnaise or butter on each ear of corn, using corn holders if desired. Roll each ear in the cheese mixture, and squeeze lime juice on top.