If using fresh corn: Preheat an outdoor gas or charcoal grill to medium-high heat. Grill corn until hot and lightly charred on all sides, about 5-8 minutes. Make sure to keep rotating every few minutes to avoid burning.
In a medium bowl, combine mayonnaise and Sriracha. Set aside. In a shallow baking dish, add the melted butter.Roll the cooked corn ears in melted butter, then spread evenly with the mayonnaise mixture. Sprinkle each ear of corn generously with cheese, squeeze fresh lime juice on top, and garnish with cilantro leaves.
If using canned corn: In a medium bowl, combine mayonnaise and Sriracha. Set aside. Heat the corn gently in a medium sauce pan for 4 minutes, then add the melted butter. Mix in the mayonnaise mixture. Sprinkle with cheese, squeeze fresh lime juice on top, and garnish with cilantro leaves. Portion out into individual ramekins or small bowls.
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