Preheat a grill to medium-high heat. Brush some olive oil on the corn and sprinkle with salt & pepper. Place on the grill and cook until charred on all sides (approx. 15 minutes). Remove from the grill and cool until it can be easily handled. Cut the corn off the cobs and place in a bowl. Sprinkle with chili powder and set aside.
Meanwhile, prepare the habanero cream sauce by combining all of the ingredients in a food processor and pulsing until combined. Taste and adjust seasoning as needed.