Cut the kernels off the cobs (I do this by inverting a small bowl inside a large mixing bowl, then standing a cob on its flat end atop the small bowl; use a sharp knife to cut down the sides of the corn, and all the kernels fall into a bowl instead of your floor). Bring water to boil in a medium saucepan. Add the corn and cook about 5 minutes, until tender. Drain and let cool until just warm, or to room temperature.
Meanwhile, add the chipotle, lime juice, and mayonnaise to a small food processor and puree until smooth. Season to taste with salt.
Add the mayonnaise to a large mixing bowl and then add the cooked, drained, cooled corn kernels. Stir to combine.
To serve, I used four small cups, but two larger bowls will work fine. Layer corn, then smoked trout, then cheese, then a dash of chile powder. I got two layers of each in the small cups. You may not use all the trout (or you might!). Squeeze lime wedges over all and eat.