In a bowl, measure and add the mayo, plain greek yogurt, adobo sauce, lime juice and salt - to taste. Cover tightly and refrigerate until ready to serve.
Next in a cup or bowl, measure and add the lemon pepper, smoked paprika, chili powder, chipotle powder, garlic powder, onion powder, ground black pepper and a few pinches fine salt and stir in the olive oil.
Cut the corn into quarters by standing the corn upright and using a sharp knife to carefully cut in half, by rocking the knife back and forth. Don’t be shocked if one breaks. It happens! Then cut the halves in half by placing them flat, kernel side facing up.
Brush the seasoned oil on all sides of the corn, working the spices into the kernals.
Preheat your air fryer to 390° to 400° - depending on your make and model.
Work in batches, air frying for 5 minutes. Turn the corn over and continue to air frying for 4 more minutes or until slightly cripsy and golden in spots.
Pile onto a plater, season with a little finely ground salt, drizzle with some of the adobo mayo and sprinkle with crumbled cheese of choice and minced cilantro.