Roast the ears of corn in their husks in a 350°F oven for 30 minutes. While the corn finishes in the oven, dice the jalapenos and sauté over medium heat until they are cooked through and nicely browned in places.
When the oven timer goes off, set the roasted corn aside until it is cool enough to handle. Then, slice the corn kernels from the cobs.
Add the mayonnaise, chicken stock, cayenne, lime juice, sugar, salt, and pepper to a large saucepan or skillet on medium heat. Whisk to combine.
Then, add the corn and jalapenos to the saucepan. Stir occasionally until everything is warm. Then, sprinkle with chili powder and adjust to taste.
Transfer the corn into a serving bowl and sprinkle with cheese and cilantro. Serve with plenty of tortilla chips for scooping.
