In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the corn and ½ teaspoon each salt and pepper, and cook, stirring often, until the corn begins to brown, 5 to 6 minutes. Add the chilies and chili powder and cook, stirring, until fragrant, about 30 seconds, then transfer to a large bowl. Add half the cilantro, ½ cup of the queso fresco, crema and lime juice. Stir thoroughly to combine, taste, and season with salt and pepper. Transfer to a shallow bowl or platter and top with the remaining queso fresco and cilantro, and a sprinkle of chipotle powder to serve.