PREHEAT grill to 450°F. Brush corn with 2 tablespoons of olive oil. Transfer to the grill and char on all sides. Let cool, then remove charred corn from cob.
CENTRE each pizza crust on a sheet of ALCAN® Non-Stick Baking Foil with non-stick (dull) side toward food. Brush crusts with remaining 2 tablespoons of olive oil.
TOP each crust evenly with lime zest. Mix together Parmesan cheese and chilli powder then divide mixture evenly and sprinkle over each crust. Top each crust evenly with charred corn, garlic and Cotija cheese.
GRILL 8-10 minutes in covered grill over indirect heat.
COMBINE mayonnaise, lime juice and chipotle chilli pepper powder. Mix thoroughly to combine. Drizzle over cooked pizzas. Garnish with cilantro and serve immediately.