Grill the corn (in the husks) for 15 minutes, rotating every 5 minutes. Alternatively, you can roast corn in the husks in a 350° oven by placing them directly on the oven rack for about 30 minutes. The corn is done when it’s slightly soft and gives a little beneath the husk or is tender when pierced with a fork.
After the corn is cooked and slightly cooled, peel back each of the husks and discard or use as a decorative handle for eating.
Spread each ear with 1 tablespoon of cream cheese, squeeze on juice of ½ a lime, and sprinkle on 1 teaspoon of cheese and a pinch of cayenne pepper (add more if you like it hot). Serve with the remaining lime wedges.