Place dried peppers in a small skillet over medium-low heat and toast until fragrant. Add dried peppers to a blender or spice grinder and process to a fine powder. Transfer to a small bowl and add paprika and salt. Mix to combine; set aside.

Warm a large cast iron skillet over medium-high heat for 5 minutes or prepare an outdoor grill. Cook corn on skillet or grill for 10 minutes, turning every 2 minutes. Remove from heat and, when cool enough to handle, pull back husks. Remove and discard corn silk. Carefully insert the sharp end of a skewer into the flatter end of an ear. Squeeze half a lime, drizzle 1 tablespoon crema, and sprinkle 2 teaspoons cheese to coat each ear. Finish with about ¼ teaspoon chile mixture each.