Creamed Corn with Chipotle and Queso Fresco

• 5 ears white or yellow corn, husks and silk removed, or 4 cups (1½ lb/

If using ears of corn, working with 1 ear at a time, hold it upright, stem end down, in a wide, flat bowl, and, using a chef’s knife, cut straight down between the kernels and the cob, being careful to avoid the fibrous bases of the kernels and rotating the ear after each cut. When all of the kernels