Bring a large saucepan of water to the boil. Place corn into the pot and cook for 1 minute. The corn should be bright yellow. Drain water and put aside.
In a small bowl, add Greek yogurt and lime juice and mix well. In another bowl, add paprika, salt and chipotle chilli powder. Mix to combine well.
Heat BBQ grill or chargrill pan to a very high heat. Brush corn with oil and cook. Ensure you keep a close eye on the corn and turn regularly to prevent too much charring. Once the corn is charred, remove from heat and place on a large dish and let cool for a minute or two. Brush with yoghurt mixture, sprinkle with the chilli powder mixture and parmesan cheese and serve immediately with wedges of lime.
Recipe and Photography by Emily Godfry of Adeline and Lumiere