Prepare corn as desired (grilled, roasted, boiled). If grilling with the husks on, see notes below.
In a medium bowl combine the mayonnaise, garlic salt, ground pepper, chili powder, and the juice of half of lime. Taste and adjust seasonings if necessary.
Squeeze a wedge of lime juice on each cob before adding the chili-lime mayo. Serve with additional wedges of lime at the table.
Notes
Grilling corn with the husks on:
Peel back the husks until they are approximately 2 inches away from the end. Remove all the silk. Bring the husks back up around the corn making sure to cover all the kernels.
Fill sink with cold water and soak the corn for about 30 minutes to preserve the sugars from turning starchy. Drain and remove the excess water.
Use a piece of husk as a tie if you want to close the husks completely while grilling (optional). Lightly oil the grates of a preheated grill and cook over a medium flame or medium-hot coals for 15 minutes. Turning occasionally.
Open the husks very carefully add desired topping.