Grill the corn in the husk-off, dry, and let it char. Boiled corn cut off the cob makes a fine salad and a forgettable one. Corn taken directly over flame until parts of it go black gets a smoke and bitterness that stands up to Spit'n Fire, and this is the hottest sauce in the Mr. PoPo's line, so it needs something to argue with.

Cut the kernels while the cobs are still warm, not hot and not cold. Warm kernels absorb the yogurt and sauce mixture instead of sitting in it, and they do not turn the queso fresco into a paste the way scalding corn does. Stand the cob in a bowl and run the knife down in strips to keep them from scattering.

Taste before you portion. Spit'n Fire is genuinely hot and how hot depends on how charred the corn is and how much lime you added, so the last stir is where you decide whether it needs another spoonful of yogurt. Serve in small cups, half a cup each, because at this heat level nobody wants a bowl.