Pork Tenderloin with Grilled Elotes Corn

For the Elotes:
½ cup (110 g) finely crumbled Cotija or feta cheese, plus more for serving
¼ cup (60 ml) mayonnaise 1/4 cup (60 ml) sour cream or Mexican crema
¼ cup finely chopped cilantro leaves and tender stems
½ teaspoon ancho or guajillo
Chile powder, plus more for serving
1 medium clove garlic, finely minced (about 1 teaspoon)
4 ears shucked corn
1 lime, cut into wedges

1. Marinate your tenderloin in a bowl with olive oil, garlic, dried oregano, onion powder, honey and adobo sauce. Mix to coat and set aside.
2. In a small bowl add your mayo, sour cream, garlic, chili powder, cilantro and queso cotija. Mix and set aside.
3. Heat your barbeque on high. Place your tenderloin and flip occasionally when grilled.
4. Meanwhile, melt butter and coat your corn before grilling. Place corn on grill; rotate and brush until evenly charred. Then remove.
5. When the pork is cooked [to internal temperature of 145F], remove to let rest.
6. Top your corn with the elote sauce and top with more cotija. And optionally, you can also have just buttered corn.