1. Char corn on high heat 10 min; cut kernels.

2. Combine cream cheese, sour cream, mayo, BBQ sauce, ranch, cayenne in cast‑iron skillet.

3. Fold in corn, ¾ cheddar, half cilantro; top with rest cheddar.

4. Bake on 375 °F grill/oven 10 min until bubbly; garnish cilantro.