In a medium sized mixing bowl whisk together Crema, Lime Juice, Chili Powder, Cilantro, Cumin, Salt, and Pepper. Set aside in the refrigerator while you cook the corn.
Fill a Large pot, with a steamer basket or pasta strainer insert and a tight fitting lid, with enough water to come up 1 ½’’ above the insert. Add the sugar and salt.
Bring Water to a gentle boil over Medium High Heat. Add Corn and Cover with a lid.
Steam for 8 - 10 minutes.
Remove to a work surface or plate and allow to cool for about 15 minutes, or you can refrigerate it at this point overnight.
While corn is cooling, preheat a Grill or Grill pan over Medium High Heat.
Grill Corn 12- 15 minutes, turning 4 times to evenly cook. (About 3 minutes per side)
Remove Corn to a work surface (optional: cut cobs in ½ and insert a skewer into the bottom of each cob). While Corn is still hot generously slather on prepared mixture with a pastry brush or your hands.
Once Corn is nicely coated, roll in the Cojita Cheese.