Boil the corn for 3, then remove and allow to cool slightly so that they can be handled.
Cut kernels off the cob into a large bowl.
Set aside.
In a small bowl, whisk together butter, lime juice, chili powder, and chopped cilantro.
Pour the chili lime mixture over the corn and mix to coat.
Add the crumbled queso fresco and stir.
Season with salt to taste.
Serve at room temperature.
Refrigerate leftovers.
Notes / Tips / Wine Advice:
*Queso fresco is a soft, mild, creamy Mexican cheese that can be crumbled easily. I found it at my local grocery store the cheese section, but if you cannot find it feta would be a good substitution.