To grill the corn, heat the grill over high heat. Place the ears directly on the grill and cook until they are just charred, turning often. This will take about 8 to 10 minutes. You can use leftover corn or fresh corn too! Once the ears are cool, slice the corn off the cob.
Stir together the softened butter, cilantro, lime zest, and a big pinch of salt in a bowl. Mix until well combined.
Spread the outsides of the bread with the cilantro lime butter.
Heat a large skillet or griddle over medium-low heat. Place 2 slices of the bread butter-side down in the skillet.
Top each slice with a generous amount of the shredded sharp cheddar cheese, followed by the grilled corn and sliced green onions. Top with the remaining slices of bread, butter-side up.
Cook over low to medium-low heat until the cheese melts and the bread is golden and toasty.
Once the bottom is golden brown, carefully flip the sandwich and cook until the other side is golden too.
Remove immediately from the skillet and top with crumbled cotija cheese, a sprinkle of chili lime seasoning, and fresh cilantro for garnish.
Slice the sandwich in half and serve hot. Enjoy!
