On a baking sheet, toss the cauliflower florets with two tablespoons of coconut oil, half a teaspoon of salt, and half a teaspoon of chile powder. Spread the florets out evenly. Bake the cauliflower for 35 to 40 minutes until tender and beginning to char and caramelize in spots. Remove the cauliflower from the oven and allow it to cool while preparing the corn. Once cool, chop cauliflower into “kernels” the same size as the corn. Transfer to a medium bowl.
Chile Cream Sauce
Combine mayo, Cashew Crema, chile de Árbol powder, adobo sauce, garlic, lime juice, dill, and salt in a blender. Blend on high speed until smooth.
Scoop out into a bowl and set aside.
Cook and Serve
Rub the corn cobs all over with just enough oil to coat them.
Heat a cast-iron grill pan over medium-high heat.
Grill the corn cobs, turning frequently until the corn kernels are cooked and charred slightly on the outside.
Remove the corn from the pan and allow it to cool. Once cool, cut the corn kernels off the cob and mix them with the cauliflower.
Heat a medium-sized sauté pan over medium-high heat.
Add a teaspoon of avocado oil to the pan. Add the cauliflower and corn kernel mix and sauté for two to three minutes until heated through. Add half the Chile Cream Sauce to the pan and toss a few times, just enough to incorporate. Immediately remove from heat and spoon the mix onto a serving platter.
Drizzle the remaining Chile Cream Sauce over the top of the cauliflower and corn in a zigzag pattern. Sprinkle with cotija cheese (optional), and garnish with freshly chopped cilantro.
Surround the platter with lime wedges for squeezing over the top. Serve and enjoy!