To make the sauce: Add everything to a high-speed blender, and blend until smooth and creamy. If you don't have a high-speed blender, soak cashews overnight or boil for 10 minutes until soft. Drain before using, and use ¼ Cup + 1 Tablespoon Water (instead of the full ½ cup of water).

To grill the corn: place the corn on a hot grill and cook a couple minutes per side, rotating as needed. You want some char marks, and the corn will go from a pale yellow to a richer, darker, yellow. About 10 minutes.

OR to boil the corn: Fill a pot that is large enough to hold all of your corn cobs with water, leaving room for the corn, and bring to a boil. When the water has reach a rolling boil, carefully put the corn cobs into the water, and boil for about 7 minutes until the corn has gone from a pale yellow, to darker yellow. Remove from water.

To serve the corn: drizzle the sauce over the corn. Messy drizzles look pretty. Garnish with the cilantro, and sprinkle some chili powder across the top. Serve right away with napkins!