• Preheat the oven to 400ºF.
• Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes or until it has softened.
• Remove the roasted garlic from the oven and squeeze the cloves into a medium bowl. Mash the cloves with a fork then stir in the mayonnaise, lime juice, salt and pepper. Set the mixture aside.
• Bring a large pot of salted water to a boil. Add the corn and boil just until tender, 6 to 8 minutes. Remove the corn and allow it to cool slightly. (See Kelly's Note.)
• Spread the corn on all sides with the roasted garlic mixture then sprinkle each cob with Parmesan cheese and a pinch of chili powder (optional). Serve immediately.

Kelly's Note:

• This recipe also works great with roasted or grilled corn.
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