Corn Chowder with Chile, Lime and Cotija

Name: Corn Chowder with Chile, Lime and Cotija
Cook time: 1 h
Total time: 1 h
Cuisine: American, Mexican, Latin American
Ingredients: 8 medium/large ears corn, husks and silks removed; 1 tablespoon olive oil; 1 tablespoon butter; 1 large onion, preferably Spanish, chopped fine; 2 medium cloves garlic, minced; 1 to 2 jalapeño peppers, finely chopped; 1 tablespoon mild chili powder or 1 teaspoon of a hotter one; 3 tablespoons (25 grams) all-purpose flour; 4 cups (945 ml) vegetable or chicken stock or broth; 2 15-ounce cans small red or black beans, drained and rinsed (or one of each) (3 1/2 cups); 1 cup (235 ml) whole milk; Salt and freshly ground black pepper or cayenne to taste; 1/2 to 1 cup (120 to 235 ml) heavy cream; 1/4 cup (50 grams) mayonnaise; 1/4 cup (60 grams) sour cream or Mexican crema; 1/2 cup (110 grams) finely crumbled Cotija, feta or ricotta salata cheese, plus more for serving; 1 lime, divided; 1/4 cup finely chopped fresh cilantro; Chili powder or a chili-lime seasoning such as Tajín; Baked tortilla chips (optional)