Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Dip corn cobs in a large bowl of water, then place cobs directly on the oven shelf and roast for 25 minutes to cook through. When cool enough to handle, peel silks from corn and discard. Heat a chargrill pan to high heat. Grill corn, turning occasionally, for 25 minutes or until evenly charred. When cool enough to handle, slice kernels from cobs into a bowl.
• 3.
  Meanwhile, place butter, onion and garlic in a large frypan over medium-high heat and bring to a simmer. Cook, stirring regularly, for 8 minutes or until onion is tender but not coloured. Remove from heat and stand for 10 minutes to cool slightly. Transfer to a blender and add 2 tsp chipotle. With the motor running, gradually add lime juice and whiz until well combined. Return chipotle mixture to frypan over medium-high heat, stir through corn and cook, stirring occasionally, for 2 minutes to reheat.
• 4.
  Combine sour cream, cream and remaining 1/2 tsp chipotle in a serving bowl and scatter with extra chipotle.
• 5.
  Transfer corn mixture to a serving plate and top with feta. Drizzle with some chipotle cream and scatter with coriander to serve.