Remove the outer husks from the ears of corn. Wash the corn to remove the silk strands and pat dry with a towel.
Place the corn in a shallow pan. Brush each ear of corn with More Than Olives Arbequina Extra Virgin Olive Oil on all sides. Sprinkle each ear with chipotle chili powder, salt and lime juice. Continue to brush the corn with the mixture that settles in the bottom of the pan until the ears are well coated.
Heat the grill to medium high heat. Place the ears of corn on the grill, continuing to turn them as they cook. You want them to char a bit, but not too much, so it is important to watch them closely. Cook them until the kernels begin to soften, about 10-15 minutes.