Preheat the BBQ to 375 degrees F.

In a mixing bowl, combine mayonnaise, juice from limes and minced garlic cloves. Stir until combined. Refrigerate until ready to use.

Shuck the corn by peeling back the husk and removing all the silk. Once the BBQ is warm, spray the grill with cooking spray and a light coat on the corn. Place directly on the grill and cook flipping until all the sides have evenly charred and cooked until tender. Flip every 5 minutes or some.

While the corn is grilling, make the cheetos dust. Add to a food processor and blitz into a fine crumb like texture. If you don't have a food processor use a large ziplock bag and smash with a rolling pin or mallet. This will take a bit longer. Transfer to a large plate and spread evenly.

Once the corn is done, remove from the grill and let cool for about 2 minutes until not too hot to the touch. Generously douse the corn in the lime mayo using a brush ensuring to completely cover. Roll into the cheetos dust, use your hands to press it on if needed. Drizzle some chipotle aioli over top and garnish with fresh cilantro.

Serve immediately.