Firstly, In a small bowl mix together yogurt, cream, lemon juice, garlic, chipotle powder, curry pepper, and 2 tbs of oregano. Set aside.
Light a bbq grill. After the charcoal is ready, place the corn directly on the grill and cook for 20 minutes turning every 5 minutes until the kernels begin to turn black.
Spread the crumbled cheese on a large plate. Brush each cob of corn with a generous amount of the yogurt mixture. Roll the corn in the cheese, then top with a sprinkle of remaining oregano and chopped coriander. In conclusion, Squeeze the juice of a lemon wedge on top.