Brush the corn on all sides with the olive oil and place on a lined baking tray. Bake the corn in the centre of the oven for 10 minutes until well-browned on one side. Turn the corn and bake for a further 10 minutes or cooked to your liking.
Combine the mayonnaise, coriander, lime juice, garlic, chilli powder and salt. Stir in the fresco and set aside.
Remove the corn from the oven and brush the corn on all sides with the mayonnaise mixture.
Return to the oven and bake the coated corn for about 1 minute.
Serve with the remaining mayonnaise mixture and lime wedges (optional).
