Preheat oven to 375 degrees.  Combine the Brazil nuts, garlic, paprika and olive oil and a mixing bowl.  Spread the contents of the bowl out onto a parchment paper lined baking tray, and roast in the oven for 14 minutes until the nuts are toasted, and most liquid has been absorbed or evaporated.  Allow the nut to fully cool to room temperature for 20 minutes.   Place the contents of the tray into a food processor, and grind for 60 seconds into coarse meal. Add the nutritional yeast, salt asafetida and bread crumbs, and pulse a few times to combine. 

Mix the ingredients together in a bowl using a small whisk or the tines of a fork until smoothly combined.

Preheat a charcoal grill or indoor grill pan.  Mix together the cilantro, lime juice, paprika, salt and olive oil in a bowl.   Husk the corn, rinse it, and then brush all sides of the corn with the marinade.  Grill each ear of corn for a couple minutes on each side until tender, and with some char and grill marks all around.   

While still hot, brush each ear of grilled corn with about 4 teaspoons of the chili mayo, and coat all around with the ground Brazil nut cheese.   Sprinkle the outside of the coated corn lightly with a teaspoon of chili powder.