Preheat broiler to high with oven rack 6 inches from heat. Place corn on a broiler pan or rimmed baking sheet; broil 8 minutes or until blackened in spots, turning once or twice. Cool. Cut kernels from cobs to equal about 3 cups; place kernels in a large bowl. Add cilantro, juice, mayonnaise, chiles, and cheese; toss well to coat. Serve salad chilled or at room temperature.