Cut each ear of corn into pieces about 3 inches tall. Stick each piece onto a wooden skewer.
Place corn on the edge of the grill, over indirect heat. This will keep both the corn and the skewers from burning.
Grill for about 15 minutes, turning every 5 minutes. Grill the corn until kernels are slightly charred and tender when pierced.
Squeeze lime juice onto the hot corn, then spread mayo all over the surface.
Sprinkle a generous amount of your choice of cheese, and finish each corn bit with a touch of paprika.