Roasted Corn Tostadas

I am so excited to have my Rachael Ray magazine subscription started again! I never watch her show, but I have found many good recipes in her magazine and it's fun to be able to actually flip through and look at the different recipes instead of finding them online like I usually do. Anyway, these were a big hit! I especially loved them and have eaten them non-stop the past couple days. They are so much better than a normal tostada, especially with the Chipotle cream sauce, but still so easy to make. They are great for lunch too and once you have prepared them, you can keep all the different toppings in the fridge and they are ready to assemble quickly whenever you want them!

Ingredients:
6 ears corn, shucked
Vegetable oil, for drizzling
Ancho chile or traditional chili powder, for sprinkling
Salt and pepper
Grated peel and juice of 1 lime
1 cup heavy cream
1 chipotle chile in adobo sauce, seeded and finely chopped, plus 1 tablespoon sauce
One 15-ounce can spicy vegetarian refried beans (I used a Goya variety)
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 chiles, or giardiniera (pickled vegetables), for topping (I didn't use these)
Chopped cilantro (optional), for topping
Eight 4- to 6-inch flour or corn tortillas (I used pre-made tostada shells)
2 1/2 cups shredded monterey jack or mild mexican melting cheese

Directions:
*Preheat an outdoor grill or preheat a broiler to high and position a rack on the second shelf. Dress the corn with a little oil and season with a sprinkle of chile powder, salt and pepper. Grill or broil the corn, turning occasionally, until tender and evenly charred, 12 to 15 minutes. Invert a small bowl in a larger bowl. Using tongs, remove the corn from the grill or broiler and steady the ears upright, 1 at a time, on the inverted bowl. Using the back of a knife, scrape the kernels from the cobs. Dress with the lime juice.
(I grilled a bunch of corn earlier in the week because I had a few different recipes that needed it. The night we made these, I cut the corn off the cobs and tossed with some lime juice, chili powder, salt and pepper)
*In a small saucepan, bring the cream, chipotle, adobo sauce and lime peel to a boil over medium heat on the stovetop only (cream requires a babysitter and the grill heat is too high). Lower the heat to a low, slow boil and cook until reduced slightly.
*In another small saucepan, combine the refried beans and 1/4 cup water on the grill or over medium-low heat. Heat through and remove from the grill.
*While the beans heat, line up your toppings. Char the tortillas on the grill or under the broiler, then top with the beans and some of the cheese. Melt under a covered grill or the broiler for 1 minute. Save a little cheese for garnish. (I used the pre-made tostada shells and placed them under the broiler in the oven once they were topped with the cheese, etc.)
*Serve 2 tostadas per person. Top each tostada with a mound of corn, the chipotle cream, the remaining cheese, the lettuce, tomatoes, onion, pickled chiles and cilantro, if using.