Roast or grill corn in your preferred way. If I'm not using a grill, I set it in the oven under a very hot broiler (about 500 degrees F) for 10-12 minutes, watching it carefully and turning it intermittently until the kernels are starting to blacken. Warning: this methods can be pretty smoky; try not to set your kitchen on fire.

Remove corn from oven. Let the ears cool a bit, enough for you to cut off the kernels. Cut those and set aside.

In an iron skillet, heat oil on medium heat.

Add garlic and chilies to oil, and sauté. You're looking for garlic to soften and chilies to shrivel a bit. This process won't take long, just a few minutes. Chilies in a skillet can, like the corn in the oven, get quite smoky. Now is a good time to open a kitchen window.

Add the corn to the skillet and stir around a bit. You want the corn to stay a bit crunchy.

Add the spices and cilantro and stir gently, just mixing in everything. Crumble the queso fresco throughout and stir just enough to melt. Remove from heat and squirt a bit of lime juice gently over the corn mixture.

Serve with tortillas, on top of tacos. Eat it with chips and avocados. Eat it by itself. If the corn is too spicy/not spicy enough, you can adjust the chili powder, cumin, and cayenne. Don't get chincy with the salt.