1. Prepare the Crust:

1. Preheat oven to 400°F. Spread corn kernels on a baking sheet and roast for 15-20 minutes until slightly charred. Let cool.
2. In a blender, puree roasted corn with 1/2 cup of heavy cream until smooth. Strain through a fine-mesh sieve into a bowl, pressing to extract as much liquid as possible.
3. In a saucepan, combine remaining cream, milk, sugar, salt, and pepper. Heat over medium until steaming but not boiling. Sprinkle gelatin over the mixture and whisk until dissolved.
4. Stir in the corn puree and mix well. Pour into ramekins or molds and refrigerate for at least 4 hours or until set.
5. For the chili-lime oil, whisk together olive oil, chili powder, lime zest, and lime juice. Drizzle over the set panna cotta before serving.
6. Garnish with fresh cilantro and serve chilled.