Shuck the corn, then use a chef’s knife to cut the kernels from the cobs. Set kernels aside. Stand each trimmed corn cob on end, and use the dull side of the knife to scrape the cobs. Put the corn-cream into a small bowl.

Set up a double boiler (or heat-proof bowl that fits nicely over a saucepan, without touching the water in the pan). Begin heating the water.

On another burner, heat a large skillet to medium high, and add a very small amount of oil. Working in batches so that you only have one layer of corn at a time, cook the corn without stirring until you hear a few popping sounds. Add a bit of salt, stir and continue cooking for a minute or two more, then transfer to the top of the double boiler. Add a bit more oil for each skilletful of corn.

In the meantime, add the aoli or mayonnaise, apple cider vinegar, hot sauce, black pepper, maple syrup, and cheese to the bowl with the corn-cream and stir to blend.

After the corn has all been sauteed and transferred to the double boiler, add the corn-cream mixture. Cook everything together for a couple of minutes until the sauce has thickened a bit. Add the cilantro, taste, and adjust seasonings to taste. Serve with tortilla chips.