First, grill the corn. I leave it right in the husks and place it on a hot grill (400 degrees will do the trick). Grill the corn for 20 minutes, rotating it every 5 minutes.

Let the corn cool. While the corn is cooling, roast the poblano pepper. Place the pepper over a gas burner and char the skin of the pepper. Remove the pepper from the burner, slice the pepper into large pieces and peel off the charred skin. Then finely chop.

Once the corn has cooled, slice the ends off the corn husks, and squeeze the top of the husk pushing the corn out of the husks. This technique works really well and makes sure there are no silks left on the corn. Then slice the corn off the cob.

Melt the butter in a skillet over medium heat. Add the red onion, and saute for 2 minutes. Then add the chopped jalapeno and red bell pepper. Cook for another 3 minutes.

Add the cream cheese, queso fresco, flour, milk, ancho chile powder, and cayenne pepper powder. Stir to combine. Once the cheese has melted add the corn, poblano pepper, and lime juice. Stir to combine. Simmer for 3 minutes to heat up the corn, and then serve.