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Preheat a grill to medium-high heat.
Meanwhile, put creme fraiche, mayonnaise, salt and chipotles in adobo in a food processor and pulse just until smooth; transfer to a bowl.
Generously brush mixture on corn and grill, turning occasionally, until deep golden brown, 7 to 9 minutes.
Brush remaining creme fraiche mixture on corn, then sprinkle all over with queso fresco and cayenne.
Serve with lime wedges on the side to squeeze over the top.