Roasted Corn Tostadas – Rachael Ray

Ingredients

• 6 ears corn, shucked
• Vegetable oil, for drizzling
• Ancho chili powder or traditional chili powder, for sprinkling
• Salt and pepper
• Grated peel and juice of 1 lime
• 1 cup heavy cream
• 1 chipotle chili in adobo sauce, seeded and finely chopped, plus 1 tablespoon sauce
• One can spicy vegetarian refried beans (15 ounces)
• Chopped iceberg or romaine lettuce, for topping
• 2 plum tomatoes, seeded and chopped, for topping
• 1 small red onion, finely chopped, for topping
• Drained and sliced pickled jalapeño chilies or giardiniera (pickled vegetables), for topping
• Chopped cilantro, for topping (optional)
• Eight 4-6-inch flour or corn tortillas
• 2 1/2 cups shredded Monterey Jack cheese or mild mexican melting cheese, divided