Instead of roasting the corn like Rachael Ray says to do, I just used the bag of frozen roasted corn from Trader Joes.
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
Pre-heat an outdoor grill or pre-heat 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 chili powder, salt and pepper. Grill or broil the corn, turning occasionally, until tender and evenly charred, 12-15 minutes. Invert a small bowl in a larger bowl. Using tongs, remove the corn from the grill or broiler and steady the ears upright, one at a time, on the inverted bowl. Using the back of a knife, scrape the kernels from the cobs. Dress with the lime juice.
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 watchful eye 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, saving a little cheese for garnish.. Melt under a covered grill or the broiler for 1 minute.
Serve two tostadas per person. Top each tostada with a mound of corn and the chipotle cream, remaining cheese, lettuce, tomatoes, onion, pickled chilies and cilantro, if using.